Abstract
Diverse food wastes, apple, orange and potato, were screened for laccase production, under solid-state fermentation conditions, by the white-rot fungus Trametes hirsuta. Potato peelings gave the highest activity, reaching about 5000 U l−1 within 8 days. These values are higher than those reported to date.
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Rosales, E., Rodríguez Couto, S. & Sanromán, A. New uses of food waste: application to laccase production by Trametes hirsuta . Biotechnology Letters 24, 701–704 (2002). https://doi.org/10.1023/A:1015234100459
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DOI: https://doi.org/10.1023/A:1015234100459