Table 1. Influence of nitrogen sources on the production of laccase in Aspergillus sp. HB_RZ4.
| Organic nitrogen source | Laccase production (UL-1) | Specific activity (Umg-1) | Times increase | |
|---|---|---|---|---|
| In the absence of an inducer | In the presence of an inducer | |||
| L-asparagine | 2.55 | 1.225 | 30.4 | 4.79 |
| Glutamic acid | 3.96 | 1.949 | 32.7 | 4.92 |
| Glycine | 3.84 | 1.087 | 26.3 | 2.83 |
| L-proline | 1.58 | 3.968 | 78.3 | 2.51 |
| Yeast extract | 5.62 | 6.581 | 208.8 | 11.7 |
| Peptone | 4.12 | 3.951 | 78.9 | 9.37 |
| Urea | 1.36 | 4.174 | 18.5 | 2.32 |
| NH4NO3 | 3.97 | 2.649 | 64.0 | 6.67 |
| NaNO3 | 3.02 | 1.492 | 32.5 | 4.93 |
| KNO3 | 1.69 | 2.080 | 11.2 | 1.23 |
| NH4Cl | 2.08 | 0.996 | 25.7 | 4.78 |
| NH4H2PO4 | 3.09 | 1.277 | 31.6 | 4.13 |
| (NH4)2SO4 | 2.15 | 0.9621 | 23.2 | 4.47 |
These figures represent the average of triplicates, with a standard deviation of 5%