Extraction and Application of Laccases from Shimeji Mushrooms (<i>Pleurotus ostreatus</i>) Residues in Decolourisation of Reactive Dyes and a Comparative Study Using Commercial Laccase from <i>Aspergillus oryzae</i>

<table>Absorption spectra of the mixture of the four dyes studied DMBLR, DMBBLN, DMR, and RBBR (60 ppm) before and after decolourisation reaction with commercial laccase in the presence (EM) and absence (E) of ABTS mediator.</table>

Enzyme Research

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Figure 3

Figure 3: Extraction and Application of Laccases from Shimeji Mushrooms (<i>Pleurotus ostreatus</i>) Residues in Decolourisation of Reactive Dyes and a Comparative Study Using Commercial Laccase from <i>Aspergillus oryzae</i> 

Figure 3 | Extraction and Application of Laccases from Shimeji Mushrooms (Pleurotus ostreatus) Residues in Decolourisation of Reactive Dyes and a Comparative Study Using Commercial Laccase from Aspergillus oryzae 