Removal of chlorophenols by fungal laccase in the presence of aromatic alcohols

Nam Seok Cho, Anna Jarosz-Wilkolazka, Hee Yeon Cho, Andrzej Leonowic, Shoji Ohga

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1 Citation (Scopus)

Abstract

The effect of aromatic alcohols, coniferyl, sinapyl, vanillyl and iso-vanillyl alcohols, on the removal of chlorinated phenols from water environment by fungal laccases from Cerrena unicolor and Rhizoctonia praticola was studied. In optimal conditions all tested alcohols removed about 30 to 60% of chlorophenols from the supernatant, compared to that of laccase alone. R. praticola at pH 7.0 significantly removed more chlorophenols from supernatant than in the case of C. unicolor at pH 5.5. The laccase reaction is independent on the enzyme source and favours higher pH condition. Tested chlorophenols were partly coupled with aromatic alcohols and sedimented. It almost linearly depended on amounts of chlorine atoms in chlorophenols; more chlorine atoms resulted in higher yield of coupling reaction.

Original languageEnglish
Pages (from-to)23-27
Number of pages5
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume52
Issue number1
Publication statusPublished - Feb 1 2007

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

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