Table 3. Effects of temperature, pH, and co-solvents on recombinant laccases.

					IC50d (v/v %)
Laccase	Tm a (°C)	t1/2,50C b (min.)	Stable pHc	pH optimum	ACE	ACN	EtOH	MeOH
Lcc4A	49	28	2–8	2.5	42	30	34	28
Lcc5	33	<15	3–6.5	2.5	20	18	18	22
Lcc7	57	>120	3.5–5	3	25	17	22	24
Lcc1A	47	<15	2–8	2	30	36	30	28
Lcc1B	47	<15	2–8	2	30	36	30	26

^aT_m was defined as the temperature that 30-minute incubation led to 50% loss of enzyme activity. Assays were performed in 1×McIlvanie buffer (pH 4) by using 1 mM ABTS at 30°C (Fig. S3).

^bt_1/2,50C was defined as the incubation time at 50°C that caused 50% loss of enzyme activity. Assays were performed in 1×McIlvanie buffer (pH 4) by using 1 mM ABTS at 30°C (Fig. S3).

^cDefined by residual activity ≥80%. Assays were performed in 1×McIlvanie buffer (pH 2–8) by using 1 mM ABTS at 30°C (Fig. S6).

^dHalf maximal inhibitory concentration (IC50) was defined as the concentration of co-solvent that caused 50% loss of enzyme activity. Assays were performed in 1×McIlvanie buffer (pH 4) by using 1 mM ABTS at 30°C in the presence of respective solvent (Fig. S4).