Effect of molasses on the production and activity of dye-decolorizing peroxidase from Geotrichum candidum Dec1

• Published in: Journal of bioscience and bioengineering Vol. 89; no. 6; pp. 545 - 549
• Main Authors: Lee, Tae Ho, Aoki, Hirokazu, Sugano, Yasushi, Shoda, Makoto
• Format: Journal Article
• Language: English
• Published: Amsterdarm Elsevier B.V 2000; Elsevier Science
• Subjects: Biological and medical sciences; Biological treatment of waters; Biotechnology; Concentration (process); decolorization; dye decolorization; Dyes; Environment and pollution; Enzyme inhibition; Enzymes; Fundamental and applied biological sciences. Psychology; Fungi; Gel permeation chromatography; Geotrichum candidum; Industrial applications and implications. Economical aspects; inhibition; Molasses; peroxidase; molasses; inhibition; dye decolorization; peroxidase; Discoloration; Dyes; Molasses; Enzyme; Biological purification; Fungi; Pollutant; Geotrichum candidum; Peroxidases; Industrial waste water; Concentration effect; Production; Microorganism culture; Peroxidase; Fungi Imperfecti; Oxidoreductases; Inhibition; Waste water purification; Textile industry; Thallophyta
• ISSN: 1389-1723; 1347-4421
• DOI: 10.1016/S1389-1723(00)80054-7

The production of dye-decolorizing peroxidase (DyP) was investigated by cultivating Geotrichum candidum Dec1 using molasses as a carbon source. Molasses at concentrations greater than 10 g· l −1 was found to increase the decolorization activity of the culture broth toward dye, reactive blue 5 mainly because the amount of enzyme produced was enhanced. However, complete inhibition of DyP activity by molasses was observed at the concentration of 20 g· l −1, indicating that the inhibitory effect of molasses on the culture broth activity to decolorize the dye was involved. When the culture broth was diluted 25 times, the dye-decolorizing activity was 7 times as much as that of non-diluted culture broth. The molasses fractions separated by gel chromatography (300–400 ml and 400–500 ml fractions) completely inhibited the purified DyP. On the basis of these results, we propose a scheme to control both positive and negative effects of molasses on the dye decolorization process.