Thermal stability of xylanases produced by Aspergillus awamori

Brazilian Journal of Microbiology

Judith Liliana Solórzano Lemos²  Elba P.s. Bon¹  Maria De Fátima Ebole Santana²  Nei Pereira Junior² 

[1],Universidade Federal do Rio de Janeiro Centro de Tecnologia Escola de QuímicaRio de Janeiro RJ ,Brasil

关键词: Aspergillus awamori;    thermostability;    xylanases;    Aspergillus awamori;    estabilidade térmica;    xilanases;   

DOI  :  10.1590/S1517-83822000000300010

来源: SciELO

【 摘 要 】

The effect of temperature on the activity and stability of endoxylanase and beta-xylosidase from Aspergillus awamori was investigated. The growth of A. awamori in milled sugar cane bagasse produced predominantly extracellular endoxylanase (30 U/ml) and lower amounts of beta-xylosidase (1.3 U/ml). Grown in sugar cane bagasse as the principal carbon source, the microorganism produced a quite stable beta-xylosidase in a temperature range of 35-55°C, but it exhibited a lower thermostable endoxylanase. The thermostability of endoxylanase was enhanced through addition of polyhydric alcohols, mainly 2 M xylitol and sorbitol solutions. Particular stability upon storage (100%) was found for endoxylanase at -4°C for 165 days. Yet for beta-xylosidase, an activity decrease of approximately 20% was observed during the first 15 days of storage, maintaining roughly 75% of initial activity until the end of the experiment.

【 授权许可】

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