Table 4 Comparison of lignin peroxidase activity in different bacterial strains

Rhodococcus jostii

H₂O₂—0.1mM

pH—6.0

Temp—37 °C

Time—24h

MnCl2—2 mM

9.5

[50]

Streptomyces viridosporus

2,4-dicholorophenol—1.0mM

Time—3 days

Cellulose

0.300

[52]

Bacillus sp. MABINYA-1

Kraft lignin

pH—5.0

Temp—30 °C

Time—72 h

Glucose

Yeast extract—0.1g/L

Kraft lignin—0.1%w/v

17.50± 0.10

[53]

Saw dust

47.14±0.41

Maize Stover

37.09±0.00

Wheat straw

21.65±0.35

Ensifer adhaerens NWODO-2

Saw dust

pH—7.0

Temp—30°C

Time—48 h

NM

37.50

[58]

Wheat straw

5.25

Corn stover

3.76

Nonomuraea gerenzanensis

2,6-Dimethyl phenol

pH—5.0

Temp—25°C

NaCl—1M

DMSO—30% v/v

Twin-80—1% v/v

1.98±0.08

[59]

H₂O₂

2.84±0.17

ABTS

2.19±0.05

Catechol

2.81±0.13

Acinetobacter sp.

n-Propanol

pH—2.0

temp—60 °C

NM

1.571

[60]

Acinetobacter calcoacetius

n-Propanol—100 mM

pH—1.0

temp—70°C

NM

0.045

[61]

Deinococcus radiothilus

2,4-Dichlorophenol

Time—3 days

NM

0.300

[62]

Acinetobacter sp. SW 30

n-Propanol—1.0 mM

pH—2.0

Temp—40 °C

NM

29.4

[12]

Bacillus mycoides

H₂O₂—0.115mM

pH—10.0

Temp—30°C

Time—42h

Cellulose

Yeast extract

MnSO₄

55.947

Present study