Isolation and selection for edible mushroom production by liquid fermentation as laccase bioleaching sago starch
International Journal of Development Research
Isolation and selection for edible mushroom production by liquid fermentation as laccase bioleaching sago starch
Received 22nd February, 2018; Received in revised form 26th March, 2018; Accepted 20th April, 2018; Published online 30th May, 2018.
Copyright © 2018, Bambang Hariyanto et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Production sago starch from Indonesia reached 585,000 tons in 2015 has become the largest in the world. However sago starch has a weakness that is brownish color, unpleasant smells and soft texture. The weaknes can be overcome by adding laccase in the bleaching process. The purpose of this study is production of laccase from edible mushroom from market in liquid fermentation. Materials used are Plurotusostreatus mushroom, Agaricusbisporus and Rhyzopusoligosporus obtained from the market. The results showed that Pleurotusostreatus on petri dish led to a thick brownish red ring zone showing the ability of laccase to oxide guaicol and syringaldazine compounds. The result of 21st days fermentation of laccase production from Pleurotus, Agaricus, Rhyzopusrespectively is 774 U/L, 484 U / L and 480 U / in 500 ml, erlenmeyer flask. Laccase production in 500 mL erlenmeyer flask Pleurotus have the highest result. These result indicate that Pleurotus has a potensial as a fungi for laccase production through liquid fermentation.
