Abstract
As the fungal laccase production depends on some components which induce it, we have examined the independent effects of ethanol, wheat straw and copper sulphate and their combinations on the volumetric laccase activity of Pycnoporus sanguineus. Wheat straw and copper sulphate gave the best results showing a synergic effect after 13 days of incubation (laccaseactivity was 3 and 4.5 times greater than the activity generated when they were used alone). Ethanol on the contrary, was found to have a negative effect on laccase production. The laccase produced by the fungus Pycnoporus sanguineusmaintains a good stability in a wide range of temperatures;a stability which also depends on the pH. By choosing the adequate pH, the level and stability of the laccase activity are satisfactory in a range of temperatures from 25 to 70ºC, which would allow the diversification of laccase use in industrial applications.
