Production and catalytic properties of amylases from Lichtheimia ramosa and Thermoascus aurantiacus by solid-state fermentation

dc.contributor.authorDe Oliveira, Ana Paula Aguero
dc.contributor.authorSilvestre, Maria Alice
dc.contributor.authorGarcia, Nayara Fernanda Lisboa
dc.contributor.authorAlves-Prado, Heloíza Ferreira [UNESP]
dc.contributor.authorRodrigues, André [UNESP]
dc.contributor.authorPaz, Marcelo Fossa Da
dc.contributor.authorFonseca, Gustavo Graciano
dc.contributor.authorLeite, Rodrigo Simões Ribeiro
dc.contributor.institutionFederal University of Grande Dourados (FCBA/UFGD)
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:04:18Z
dc.date.available2018-12-11T17:04:18Z
dc.date.issued2016-01-01
dc.description.abstractThe present study compared the production and the catalytic properties of amylolytic enzymes obtained from the fungi Lichtheimia ramosa (mesophilic) and Thermoascus aurantiacus (thermophilic). The highest amylase production in both fungi was observed in wheat bran supplemented with nutrient solution (pH 4.0) after 96 hours of cultivation, reaching 417.2 U/g of dry substrate (or 41.72 U/mL) and 144.5 U/g of dry substrate (or 14.45 U/mL) for L. ramosa and T. aurantiacus, respectively. The enzymes showed higher catalytic activity at pH 6.0 at 60°C. The amylases produced by L. ramosa and T. aurantiacus were stable between pH 3.5-10.5 and pH 4.5-9.5, respectively. The amylase of L. ramosa was stable at 55°C after 1 hour of incubation, whereas that of T. aurantiacus maintained 60% of its original activity under the same conditions. Both enzymes were active in the presence of ethanol. The enzymes hydrolyzed starch from different sources, with the best results obtained with corn starch. The enzymatic complex produced by L. ramosa showed dextrinizing and saccharifying potential. The enzymatic extract produced by the fungus T. aurantiacus presented only saccharifying potential, releasing glucose monomers as the main hydrolysis product.en
dc.description.affiliationLaboratory of Enzymology and Fermentation Processes Faculty of Biological and Environmental Sciences Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12
dc.description.affiliationFaculty of Engineering Department of Phytotechnology Food Technology and Social Economy São Paulo State University (FEIS/UNESP), Avenida Brasil, No. 56
dc.description.affiliationLaboratory of Fungal Ecology and Systematics Biosciences Institute Department of Biochemistry and Microbiology São Paulo State University (IB/UNESP), Avenida 24A, No. 1515
dc.description.affiliationLaboratory of Bioengineering Faculty of Biological and Environmental Sciences Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12
dc.description.affiliationUnespFaculty of Engineering Department of Phytotechnology Food Technology and Social Economy São Paulo State University (FEIS/UNESP), Avenida Brasil, No. 56
dc.description.affiliationUnespLaboratory of Fungal Ecology and Systematics Biosciences Institute Department of Biochemistry and Microbiology São Paulo State University (IB/UNESP), Avenida 24A, No. 1515
dc.identifierhttp://dx.doi.org/10.1155/2016/7323875
dc.identifier.citationScientific World Journal, v. 2016.
dc.identifier.doi10.1155/2016/7323875
dc.identifier.file2-s2.0-84978705950.pdf
dc.identifier.issn1537-744X
dc.identifier.issn2356-6140
dc.identifier.scopus2-s2.0-84978705950
dc.identifier.urihttp://hdl.handle.net/11449/173243
dc.language.isoeng
dc.relation.ispartofScientific World Journal
dc.rights.accessRightsAcesso aberto
dc.sourceScopus
dc.titleProduction and catalytic properties of amylases from Lichtheimia ramosa and Thermoascus aurantiacus by solid-state fermentationen
dc.typeArtigo
unesp.author.lattes8538509657578022[5]
unesp.author.orcid0000-0002-0837-5072[8]
unesp.author.orcid0000-0002-4164-9362[5]

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