Table 2.
Biochemical properties of ligninases from basidiomycetes strains.
| Enzyme/Microorganism | Optimum pH | Optimum temperature (ºC) | pH range preserving 70-100% of initial activity | Temperature (ºC) range preserving 70-100% of initial activity |
|---|---|---|---|---|
| Laccase | ||||
| Lentinus sp. | 3.0 | 65 | 4.0-6.0 | 10-55 |
| L. strigellus | 3.5 | 55-60 | 5.0-11 | 10-55 |
| P. sanguineus | 3.0 | 60-70 | 4.5-11 | 10-60 |
| C. byrsina | 3.5 | 60 | 7.5-9.0 | 10-45 |
| Ph. rimosus | 3.5 | 60 | 6.0-8.0 | 10-35 |
| MnP | ||||
| Lentinus sp. | 3.5-4.0 | 55 | 5.0-6.0 | 10-50 |
| L. strigellus | 3.0 | 40 | 3.0-10 | 10-75 |
| P. sanguineus | 3.5 | 40 | 3.0-11 | 10-75 |
| C. byrsina | 4.5-5.0 | 35 | 7.0-8.0 | 10-70 |
| Ph. rimosus | 5.0-6.0 | 30 | 5.0-7.0 | 10-45 |
| LiP | ||||
| Lentinus sp. | 3.5 | 40 | 5.0-6.0 | 10-40 |
| L. strigellus | 3.5 | 40 | 4.5-5.5 | 10-40 |
| P. sanguineus | 4.0-4.5 | 40 | 4.5-6.0 | 10-40 |
| C. byrsina | 4.5-5.0 | 40 | 5.5-7.0 | 10-70 |
| Ph. rimosus | 5.0-6.0 | 30 | 6.0-7.0 | 10-70 |