Produção de pectinase de Penicillium italicum atraves de fermentação em meio semi-solido

AUTOR(ES)
DATA DE PUBLICAÇÃO

1996

RESUMO

Pectinase production by Penicillum italicum IZ 1584 was studied in a semi-solid fermentation medium containing processed orange bagasse as substrate. The first step was to verify if the mold was able to release extracelullar pectinase in liquid medium containing pectin as the sole carbon source and in liquid medium containing sucrose and pectin as the carbon source. The highest pectinase activity (9,31 x 10-2 Ul/ml) was obtained when the second medium was fermented for 96 hours. Sucrose was also added to the semi-solid fermentation medium. Pectinase activity was increased relatively to semi-solid medium without sucrose, with 2,33 x 10 -1 Ul/g MFU after a fermentation period of 9 days. Nutrient salts, when compared to temperature, sucrose adition and pH (humidifying solution), showed to be the most important variable for pectinase production in the semi-solid process Best results were obtained with the following concentrations: NH4NO3 1,20 g / 20g washed orange bagasse (BLL), KH2PO4 0,08g/20 g BLL, and MgSO4.7H20 0,12g/20 g BLL. When these concentrations were doubled, 96,5% of the pectinase activity previously observed was verified, showing no significant difference between the salts concentrations on pectinase production. In the acidic region, pectinolytic activity of Penicillum italicum IZ 1584 obtained by semi-solid fermentation showed best activity at pH 5,5 and 45°C.

ASSUNTO(S)

laranja penicilina pectinase

ACESSO AO ARTIGO

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