Figure 2.

Effects of nutrient and fermentation factors on laccase production by M. verrucaria MD-R-16. (A) Effect of carbon sources on laccase production. The carbon source (from a–e) is successively glucose, sucrose, starch, lactose, and maltose. (B) Effect of nitrogen sources on laccase production. The nitrogen source (from a–e) is successively yeast extract, peptone, beef extract, ammonium chloride, and ammonium nitrate. (C) Effect of fermentation time on laccase production. (D) Effect of temperature on laccase production. (E) Effect of initial pH values on laccase production. All experiments are done by changing one independent variable while fixing others at certain levels.