Figure 1.

Effect of different combinations of glucose, soybean peptone and yeast extract on the production of MroAPO (grey columns with white dots) and laccase (white columns with black dots). A - glucose (14 g L^-1), soybean peptone (6 g L^-1), yeast extract (1.5 g L^-1), B - glucose (28 g L^-1), soybean peptone (12 g L^-1), yeast extract (3 g L^-1), C - glucose (28 g L^-1), soybean peptone (48 g L^-1), yeast extract (3 g L^-1), D - glucose (42 g L^-1), soybean peptone (48 g L^-1), yeast extract (4.5 g L^-1), E - glucose (56 g L^-1), soybean peptone (48 g L^-1), yeast extract (6 g L^-1). Cultivation was carried out in 500-ml flasks containing 200 ml of the respective liquid medium. Flasks were shaken at 120 rpm at 24°C in the dark for 28 days (data points represent maximum levels obtained within the cultivation period). MroAPO activity was measured with veratryl alcohol at pH 5.5 (modified according to Ullrich et al. 2004). Laccase activity was measured with ABTS at pH 4.5 (Majcherczyk et al. 1999). Dry masses after 28 days: A - 6.35 g L^-1, B - 12.15 g L^-1, C - 17.5 g L^-1, D - 25.8 g L^-1. E - 15.5 g L^-1. Values given are means of three parallel flasks with standard deviations.