Produção e caracterização de uma endoglucanase halotolerante e termoestável de penicillium roqueforti atcc 10110

Abstract

In recent years, there has been an increase in the production of agricultural products, due to population growth, also generating a large amount of waste that, if not treated and disposed of correctly, can negatively impact the environment. As a result, solid state fermentation emerges as an alternative for reusing waste using fungi to produce enzymes of biotechnological interest. The present work sought to produce and characterize endoglucanase using the solid state fermentation technique (FES) by the action of the filamentous fungus Penicillium roqueforti ATCC 10110 in lignocellulosic residues such as pineapple crown (CA), sugar cane bagasse (BCA), coconut shell (CC) and wheat bran (FT). The characterization of the crude enzymatic extract containing endoglucanase was carried out regarding thermostability, stability at different pHs, halotolerance, pH and optimum temperature, and stability of the crude extract in frozen (-20ºC) and cold (6ºC) storage conditions. The fermentative profile of the enzyme demonstrated that the production of endoglucanase was greater in wheat bran (96 h), with an optimum temperature of 50ºC and maintaining 100% of its activity after 5 hours, pH 5 as optimum and with 80% activity after the period of incubation. Furthermore, endoglucanase proved to be halotolerant, as its enzymatic activity increased at all concentrations of NaCl addition, obtaining a better result at the 2 M concentration, which had a 35% increase in activity in the presence of salt. The present work concluded that the fungus P. roqueforti is a producer of an endoglucanase with important biochemical characteristics, rapid production and low cost.