Pectinase production by Penicillium viridicatum RFC3 by solid state fermentation using agricultural wastes and agro-industrial by-products

Brazilian Journal of Microbiology

Dênis Silva¹  Eduardo Da Silva Martins¹  Roberto Da Silva¹  Eleni Gomes¹ 

[1] ,Universidade Estadual Paulista IBILCE Laboratório de Bioquímica e MicrobiologiaSão José do Rio Preto SP ,Brasil

关键词: Penicillium viridicatum;    polygalacturonase;    pectin lyase;    wastes;    by-product;    Penicillium viridicatum;    poligalacturonase;    pectina liase;    wastes;    by-product;   

DOI  :  10.1590/S1517-83822002000400008

来源: SciELO

【 摘 要 】

Pectin lyase and polygalacturonase production by newly isolated Penicillium viridicatum strain Rfc3 was carried out by means of solid state fermentation using orange bagasse, corn tegument, wheat bran and mango and banana peels as carbon sources. The maximal activity value of polygalacturonase (Pg) (30U.g-1) was obtained using wheat bran as carbon source while maximal pectin lyase (Pl) (2000 U.g-1) activity value was obtained in medium composed of orange bagasse. Mixtures of banana or mango peels with sugar cane bagasse resulted in increased Pg and Pl production compared to fermentations in which this residue was not used. The mixture of orange bagasse and wheat bran (50%) increased the production of Pg and Pl to 55 U.g-1 and 3540 U.g -1 respectively. Fractions of Pg and Pl, isolated by gel filtration in Sephadex G50, presented optimum activity at pH 5.0 and 10.5 respectively. Maximal activity of Pg and Pl fractions was determined at 55ºC and 50ºC respectively. Pg was stable in neutral pH range and at 40ºC whereas Pl was stable in acidic pH and at 35ºC, for 1 h.

【 授权许可】

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