{'fraction_non_alphanumeric': 0.02900107411385607, 'fraction_numerical': 0.02040816326530612, 'mean_word_length': 4.861635220125786, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
CHARACTERIZATION OF THE GROWTH AND LACCASE ACTIVITY OF STRAINS OF PLEUROTUS OSTREATUS IN SUBMERGED FERMENTATION

Kinetic parameters of growth and laccase activity of five ATCC strains of Pleurotus ostreatus in submerged fermentation were evaluated. The best strain for laccase production and the time of maximum laccase activity were also determined. The greatest laccase activity (37490 U/L), laccase productivity (78 U/L h), specific growth rate (0.026/h), and specific rate of laccase production (119 U/gX h) were observed with the strain of P. ostreatus ATCC 32783. In general, the isoenzyme patterns were different in all the cases; however, all the strains showed two laccase bands in the same position in the gel. Not all strains responded in the same way to the addition of Cu in the culture medium. In general, the sensitivity to Cu could be used to select strains having high laccase activity for commercial exploitation.