Produção de enzimas proteoliticas acidas por fermentação fungica em meio semi-solido

AUTOR(ES)
DATA DE PUBLICAÇÃO

1990

RESUMO

Twenty strains of molds were examined in order to obtain the one that produces proteolytic enzymatic extract of better performance in acid medium from a semi-solid fermentation. Aspergillus awamori NRRL 3112 produced high enzymatic activity compared with other strains. The extracelular raw extract production was obtained in 250 mL erlenmeyers, at 37°C, with 2,0g of soybean flour enriched with 10% of sucrose or 5% of yeast extract, moistened with buffer acetate solution pH 7.9 at rate of 1:1 (w/v). Under these conditions, the enzymatic extract is obtained in 32 hours. The enzymatic extract presents the highest activity at pH 3 and at 50°C, a thermic stability between 20 and 60°C, when incubated during 10 hours, and a pH stability between 2 and 8. Ions calcium, zinc, lithium and iron presented a little reduction in the enzymatic activity whereas ions magnesium, barium, copper, potassium, manganese, besides EDTA, proved to have a positive influence.

ASSUNTO(S)

enzimas - aplicações industriais

ACESSO AO ARTIGO

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