A wood-decay fungus Flavodon sp. GSM-11 was isolated from imported wood Gluta tavoyana of Burma. It was identified as F. flavus based on ITS gene amplification and phylogenetic analysis. Culture characteristics of mycelia showed that it demonstrated favorite carbon source of glucose, favorite nitrogen sources of soybean meal and silkworm pupa meal, favorite C/N ratio of 10/1, optimal temperature of 36 °C, and optimal pH of 7.0, respectively. Undergoing an 8 day liquid fermentation with PD medium, F. flavus manifested considerably high extracellular laccase activity both in mycelia and in broth. Copper ions can stimulate laccase production at a concentration range of 1.0-5.0 mmol/L. The highest laccase production (485.0 ± 19.2 U/mL) was obtained with a Cu2+ adjunction concentration of 5.0 mM at 6th day of the fermentation. The strain also produced phytase, protease, and RNase with low levels, but was devoid of lectin.
Culture condition, Enzyme production, Flavodon flavus, ITS identification, Laccase
Share This Article
© The Author(s) 2014. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.