[Retracted] Adsorption Potential of Schizophyllum commune White Rot Fungus for Degradation of Reactive Dye and Condition Optimization: A Thermodynamic and Kinetic Study

Table 3

Enzyme assay for dye screening experiment along with the effect of pH, temperature and carbon source.

	Laccase		MnP		LiP
	Abs	Enzyme activity; (U/mL/min)	Abs	Enzyme activity; (U/mL/min)	Abs	Enzyme activity; (U/mL/min)
Dyes
Drimaren Red CL-58	0.055	15.4	0.143	122.98	0.166	178.45
Drimaren Orange CL-3R	0.115	32.2	0.137	117.82	0.233	250.475
Drimaren Black CL-CX	0.082	22.96	0.142	122.12	0.137	147.275
Drimaren Navy CL-B 110	0.067	18.76	0.344	295.84	0.149	160.175
Drimaren Yellow CL-2R	0.091	25.48	0.134	115.24	0.056	60.2
Drimaren Turquoise CL-B	0.133	37.24	0.057	49.02	0.145	155.875
pH
3	0.017	4.76	0.023	19.78	0.031	33.325
3.5	0.037	10.36	0.028	24.08	0.037	39.775
4	0.049	13.72	0.053	45.58	0.049	52.675
4.5	0.054	15.12	0.066	56.76	0.079	84.925
5	0.026	7.28	0.059	50.74	0.022	23.65
5.5	0.021	5.88	0.041	35.26	0.019	20.425
Temperature (°C)
30	0.093	26.04	2.16	1857.6	0.061	65.575
35	0.146	40.88	2.05	1763	0.056	60.2
40	0.168	47.04	2.13	1831.8	0.055	59.125
45	0.134	37.52	2.01	1728.6	0.096	103.2
Carbon source
Glucose	0.127	35.56	0.103	88.58	0.045	48.375
Fructose	0.109	30.52	0.276	237.36	0.046	49.45
Maltose	0.119	33.32	0.351	301.86	0.0235	25.2625
Sucrose	0.11	30.8	2.07	1780.2	0.0265	28.4875
Rice bran	0.201	56.28	0.118	101.48	0.011	11.825
Wheat bran	0.178	49.84	0.476	409.36	0.0535	57.5125