Optimization of laccase from Stenotrophomonas maltophilia E1 by submerge fermentation using coconut husk with its detoxification and biodecolorization ability of synthetic dyes

Bioresources and Bioprocessing

Table 6 Production of laccase by S. maltophilia E1 (present study) and other bacterial strains from various sources and conditions using low-cost substrates

Bacterial strain	Substrates	Conditions	Activity (IU/mL)	References
S. maltophilia E1	Sawdust	Incubation time—24–48 h; temp—37 ℃	12.4	Present study
	Coconut husk		16.7
	Rice bran		11.8
	Wheat bran		14.5
	Barley bran		8.2
Bacillus aquimaris AKRC02	Potato peel	Incubation time—144 h; temp—37 ℃; pH −7.0	1.24	Kumar et al. (2022)
	Banana peel		0.94
	Sawdust		2.07
	Pea peel		0.85
	Wheat bran		3.74
	Orange peel		0.96
	Rice bran		4.58
Pseudomonas sp. S2	Potato peel	Incubation time—48 h; temp—37 ℃	1.87	Chauhan and Jha (2018)
Pseudomonas sp. S2	Saw dust	Incubation time—48 h; temp—37 ℃	1.42	Chauhan and Jha (2018)
Bacillus subtilis MTCC 2414	Rice bran	Incubation time—24 h	134.8	Muthukumarasamy et al. (2015)
	Wheat bran		117.6
	Sawdust		71.2
	Banana peel		75.6
Stenotrophomonas maltophila BIJ16	Maize stover	Incubation time—96 h; temp—30 ℃; pH −5.0; RPM—140	28.68	Unuofin et al. (2019)
Citrobacter freundii LLJ16	Maize stover	Incubation time—96 h; temp—30 ℃; pH −5.0; RPM—140	27.28	Unuofin et al. (2019)