Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation

Brazilian Journal of Microbiology

Paula Mendes De Freitas¹  Natalia Martin¹  Dênis Silva¹  Roberto Da Silva¹  Eleni Gomes¹ 

[1] ,Universidade Estadual Paulista Instituto de Biociências, Letras e Ciências Exatas Laboratório de Bioquímica e Microbiologia AplicadaSão José do Rio Preto SP ,Brasil

关键词: Monascus sp;    Aspergillus sp;    thermophilic;    polygalacturonase;    solid-state fermentation;    Monascus sp;    Aspergillus sp;    termofílico;    poligalacturonase;    fermentação em estado sólido;   

DOI  :  10.1590/S1517-83822006000300019

来源: SciELO

【 摘 要 】

Polygalacturonases production by newly isolated Monascus sp N8 and Aspergillus sp N12 strains was carried out in solid-state fermentation using mixtures of wheat bran, sugar cane bagasse and orange bagasse as carbon sources. The maximal activity values of exo-polygalacturonases (exo-Pg) from Monascus sp and Aspergillus sp were obtained using wheat bran/sugar cane bagasse/orange bagasse mixture (6.6 U/mL) and wheat bran/orange bagasse mixture (10 U/mL), respectively. Enzyme production by both strains was higher at 45ºC after 72 h and 1.6 U/mL at 50ºC after 120 h. Endo-polygalacturonase (endo-Pg) production was higher in wheat bran/orange bagasse mixture and was not affected by temperature of incubation for both fungi. Endo-Pg production by Monascus was 1.8 U/mL at 45ºC and 50ºC, after 72. Similar values were obtained in Aspergillus sp culture, 1.9 U/mL at 45ºC and 1.8 U/mL at 50ºC. Exo-Pg from both strains showed optimum activity at pH 5.5. Maximal activity was determined at 60ºC for enzyme from Monascus sp and 50ºC for that produced by Aspergillus sp. Exo-Pg from Monascus sp was stable at pH range 4.5-6.0 whereas that from Aspergillus sp enzyme was stable at pH 4.0. Both enzymes showed stability when incubated at 50ºC for 1 h, in absence of substrate.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License