Production of Extracellular laccase from Bacterial Strain Bacillus subtilis MTCC 1039 using different Parameter

Laccase is the model enzymes for multi-copper oxidases can be used in bioremediation, beverage processing, ascorbic acid determination, baking, as a biosensor and to improve food sensory factors. An attempt was made to screen, optimize and production laccase enzyme produced by the consortium of laccase producing Bacillus subtilis. To date, laccases connect mostly been unaided and characterized from flora and fauna and fungi, and unaided fungal laccases are used currently in biotechnological applications. In contrast, tiny is known just approximately bacterial laccases, although recent immediate assume ahead in the combined genome analysis suggests that the enzymes are widespread in bacteria. Since bacterial genetic tools and biotechnological processes are skillfully conventional, therefore developing bacterial laccases would be significantly important. Laccase activity was determined by measuring the oxidation of guaiacol at 530 nm. Laccase activity was maximum when manage at the following conditions, 60 hrs incubation, 30 °C temperature, and pH-5, 2% nitrogen sources, 3 % peptone and beef extract and 2 % carbon sources, glucose and sucrose in the production medium. This research summarizes the distribution of laccases among bacteria, and able to producing maximum laccases at the most favorable conditions