Laccase production by Lasiodiplodia theobromae and Bipolaris oryzae in submerged fermentation and its optimization through a Box-Behnken design
DOI:
https://doi.org/10.33885/sf.2026.57.1499Abstract
Background: Lasiodiplodia theobromae and Bipolaris oryzae produce laccase during their pathogenic process. This enzyme is relevant to the biotechnology industry; therefore, it is important to optimize its production in submerged fermentation.
Objectives: To evaluate laccase production by B. oryzae and L. theobromae in submerged fermentation using oat-based and wheat bran-based media and to optimize production through a Box-Behnken experimental design (BBED).
Methods: A factorial A × B design [(A = B. oryzae and L. theobromae; B = culture medium: citric acid buffer and wheat bran (CABWB) or oats (CABO)] was used to quantify volumetric and specific laccase activity and total protein content. The interaction B. oryzae × CABWB was selected, and a Box-Behnken experimental design (BBED) was applied to optimize the response variables.
Results and conclusions: CABWB and L. theobromae produced the highest laccase activity. The BBED improved volumetric laccase activity and total protein content, but not specific laccase activity. The optimized medium consisted of wheat bran (5.4 g.L⁻¹), NaOH (0.24 g.L⁻¹), and citric acid (0.54 g.L⁻¹), which increased volumetric laccase activity by 36.03-fold (229.63 U.L⁻¹) compared with the non-optimized medium (5.61 U.L⁻¹). The BBED successfully optimized the BACST culture medium and enhanced laccase activity in B. oryzae.
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