Novel inexpensive fungi proteases: Production by solid state fermentation and characterization

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dc.contributor.authorNovelli, Paula Kern [UNESP]
dc.contributor.authorBarros, Margarida Maria [UNESP]
dc.contributor.authorFleuri, Luciana Francisco [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:00:00Z
dc.date.available2018-12-11T17:00:00Z
dc.date.issued2016-05-01
dc.description.abstractA comparative study was carried out for proteases production using agroindustrial residues as substrate for solid state fermentation (SSF) of several fungal strains. High protease production was observed for most of the microorganisms studied, as well as very different biochemical characteristics, including activities at specific temperatures and a wide range of pH values. The enzymes produced were very different regarding optimum pH and they showed stability at 50°C. Aspergillus oryzae showed stability at all pH values studied. Penicillium roquefortii and Aspergillus flavipes presented optimum activity at temperatures of 50°C and 90°C, respectively. Lyophilized protease from A. oryzae reached 1251.60 U/g and yield of 155010.66 U/kg of substrate. Therefore, the substrate as well as the microorganism strain can modify the biochemical character of the enzyme produced. The high protease activity and stability established plus the low cost of substrates, make these fungal proteases potential alternatives for the biotechnological industry.en
dc.description.affiliationFMVZ UNESP (University of São Paulo State) Department of Chemistry and Biochemistry IB
dc.description.affiliationFMVZ UNESP Department of Animal Breeding and Nutrition
dc.description.affiliationLaboratory of Bioprocess Department of Chemistry and Biochemistry IB UNESP
dc.description.affiliationUnespFMVZ UNESP (University of São Paulo State) Department of Chemistry and Biochemistry IB
dc.description.affiliationUnespFMVZ UNESP Department of Animal Breeding and Nutrition
dc.description.affiliationUnespLaboratory of Bioprocess Department of Chemistry and Biochemistry IB UNESP
dc.format.extent119-124
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2015.11.089
dc.identifier.citationFood Chemistry, v. 198, p. 119-124.
dc.identifier.doi10.1016/j.foodchem.2015.11.089
dc.identifier.issn1873-7072
dc.identifier.issn0308-8146
dc.identifier.lattes6495148747049688
dc.identifier.lattes9349360966928688
dc.identifier.scopus2-s2.0-84953352780
dc.identifier.urihttp://hdl.handle.net/11449/172387
dc.language.isoeng
dc.relation.ispartofFood Chemistry
dc.relation.ispartofsjr1,793
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectAgro-industrial residues
dc.subjectBiochemical characteristics
dc.subjectFungal protease
dc.subjectSolid state fermentation
dc.titleNovel inexpensive fungi proteases: Production by solid state fermentation and characterizationen
dc.typeArtigo
unesp.author.lattes6495148747049688
unesp.author.lattes9349360966928688

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Artigos - Melhoramento e Nutrição Animal - FMVZ