Evaluation of enzymatic potential of filamentous fungi isolated from different sources / AvaliaÃÃo do potencial enzimÃtico de fungos filamentosos isolados de diferentes fontes

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

Enzymes are protein macromolecules responsible for the acceleration of the chemical reactions that maintain and regulate living organisms. They occur in nature and can be from vegetable, animal and microbial sources. Due to high industrial demand the microbial sources are the most used. The filamentous fungi compose the group of microorganisms with highest number of species and present immense variety as to morphology and physiological and biochemical attributes. This study was conducted with the objective of evaluating the capacity and the potential of the fungi as to the production of extracellular enzymes such as amylase, cellulase, protease and lipase. Isolated fungi from several sources were tested. The tests were carried out in solid culture medium specific for each enzyme group. The enzymatic activity was expressed as enzymatic index (EI), by the relationship of the average diameter of the degradation halo and the average diameter of the colony, after five days of incubation in BOD at 25ÂC. Based on the methodology executed in this work it is concluded that of the microorganisms tested as to the potential for the production of the enzymes amilase, celulase, lipase and protease 16.1%, 25.0%, 22.9% and 7.0% respectively, present enzymatic potential (EI ≥ 2.00). Penicillium roqueforti (0060M), Cladosporium cladosporioides (0032M), Cladosporium cladosporioides (0035A), Cladosporium cladosporioides (0034A), Cladosporium cladosporioides (0033A) and Aspergillus versicolor (0031M) presented positive enzimatic potencial for the production of more than one enzyme.The tested microorganisms differed as to the enzymatic potential, even those belonging to the same species. Among the isolates tested, the species that presented the highest enzymatic indexes were Penicillium verrucosum for amylolytic activity, Penicillium crustosum for cellulolytic activity, Cladosporium cladosporioides (0034A) for lipolytic and proteolytic activity. Some isolates presented enzymatic potential related to the fungi isolation sources and others presented a diversity as to the enzymatic potential, independent of the isolation source.

ASSUNTO(S)

enzimas celulases ciencia de alimentos microrganismos aplicaÃÃes biotecnolÃgicas protease amilases lipases

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