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dc.contributor.authorDíaz-Rodríguez, Rosario-
dc.contributor.authorHeredia, Gabriela-
dc.contributor.authorSiles Martos, José Antonio-
dc.contributor.authorJurado, Miguel-
dc.contributor.authorSaparrat, Mario C. N.-
dc.contributor.authorGarcía-Romera, Inmaculada-
dc.contributor.authorSampedro, Inmaculada-
dc.date.accessioned2019-05-14T09:45:58Z-
dc.date.available2019-05-14T09:45:58Z-
dc.date.issued2019-
dc.identifierdoi: 10.1007/s12223-018-0635-y-
dc.identifierissn: 1874-9356-
dc.identifier.citationFolia Microbiologica 64: 91- 99 (2019)-
dc.identifier.urihttp://hdl.handle.net/10261/181378-
dc.description.abstractTo obtain enzymatic preparations with higher laccase activity levels from Funalia floccosa LPSC 232, available for use in several applications, co-cultures with six filamentous microfungi were tested. A laccase non-producing soil fungus, identified as Penicillium commune GHAIE86, showed an outstanding ability to increase laccase activity (3-fold as compared to that for monoculture) when inoculated in 6-day-old F. floccosa cultures. Maximum laccase production with the F. floccosa and P. commune co-culture reached 60 U/mL, or twice that induced by chemical treatments alone. Our study demonstrated that co-culture with soil fungi might be a promising method for improving laccase production in F. floccosa. Although the enhancement of laccase activity was a function of P. commune inoculation time, two laccase isoenzymes produced by F. floccosa remained unchanged when strains were co-cultured. These data are compatible with the potential of F. floccosa in agricultural applications in soil, whose enzyme machinery could be activated by soil fungi such as P. commune.-
dc.description.sponsorshipThis study was supported by Spanish projects AGL2008-00572/AGR and Prolipapel II S-2009AMB-1480 as well as the Agencia Nacional de Promoción Científíca y Tecnológica (PICT 2015-1620 to Saparrat, M.).-
dc.publisherSpringer-
dc.rightsopenAccess-
dc.titleEnhancing laccase production by white-rot fungus Funalia floccosa LPSC 232 in co-culture with Penicillium commune GHAIE86-
dc.typeartículo-
dc.identifier.doihttp://dx.doi.org/10.1007/s12223-018-0635-y-
dc.relation.publisherversionhttps://link.springer.com/article/10.1007%2Fs12223-018-0635-y-
dc.date.updated2019-05-14T09:45:58Z-
dc.description.versionPeer Reviewed-
dc.language.rfc3066eng-
dc.contributor.funderMinisterio de Ciencia e Innovación (España)-
dc.relation.csic-
dc.identifier.funderhttp://dx.doi.org/10.13039/501100004837es_ES
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