Production and characterization of glucoamylase from fungus Aspergillus awamori expressed in yeast Saccharomyces cerevisiae using different carbon sources

Brazilian Journal of Microbiology

Fabiana Carina Pavezzi¹  Eleni Gomes¹  Roberto Da Silva¹ 

[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: Glucoamylase;    Aspergillus awamori;    Saccharomyces cerevisiae;    Corn starch;    Potato starch;    Cassava starch;    Glucoamilase;    Aspergillus awamori;    Saccharomyces cerevisiae;    Amido de milho;    Amido de batata;    Amido de mandioca;   

DOI  :  10.1590/S1517-83822008000100024

来源: SciELO

【 摘 要 】

Glucoamylase is widely used in the food industry to produce high glucose syrup, and also in fermentation processes for production beer and ethanol. In this work the productivity of the glucoamylase of Aspergillus awamori expressed by the yeast Saccharomyces cerevisiae, produced in submerged fermentation using different starches, was evaluated and characterized physico-chemically. The enzyme presented high specific activity, 13.8 U/mgprotein or 2.9 U/mgbiomass, after 48 h of fermentation using soluble starch as substrate. Glucoamylase presented optimum activity at temperature of 55ºC, and, in the substratum absence, the thermostability was for 1h at 50ºC. The optimum pH of activity was pH 3.5 - 4.0 and the pH stability between 5.0 and 7.0. The half life at 65ºC was at 30.2 min, and the thermal energy of denaturation was 234.3 KJ mol-1. The hydrolysis of different substrate showed the enzyme's preference for the substrate with a larger polymerization degree. The gelatinized corn starch was the substratum most susceptible to the enzymatic action.

【 授权许可】

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