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Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum BJM
Silva,Tony Márcio; Oliveira,Maurício de; Somera,Alexandre Favarin; Jorge,João Atílio; Terenzi,Héctor Francico; Polizeli,Maria de Lourdes T. M; Guimarães,Luis Henrique Souza.
The effect of several nutritional and environmental parameters on Penicillium purpurogenum growth and sacharogenic amylase production was analyzed. High enzyme levels (68.2 U mg-1) were obtained with Khanna medium at initial pH 6.0, incubated at 30ºC for 144 hours. The optimum pH and temperature activities were 5.0 and 65ºC, respectively. The enzyme presented a half-life (t50) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Amylase; Penicillium purpurogenum; Submerged fermentation.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035
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Production of thermostable invertases by Aspergillus caespitosus under submerged or solid state fermentation using agroindustrial residues as carbon source BJM
Alegre,Ana Cláudia Paiva; Polizeli,Maria de Lourdes Teixeira de Moraes; Terenzi,Héctor Francisco; Jorge,João Atílio; Guimarães,Luis Henrique Souza.
The filamentous fungus Aspergillus caespitosus was a good producer of intracellular and extracellular invertases under submerged (SbmF) or solid-state fermentation (SSF), using agroindustrial residues, such as wheat bran, as carbon source. The production of extracellular enzyme under SSF at 30ºC, for 72h, was enhanced using SR salt solution (1:1, w/v) to humidify the substrate. The extracellular activity under SSF using wheat bran was around 5.5-fold higher than that obtained in SbmF (Khanna medium) with the same carbon source. However, the production of enzyme with wheat bran plus oat meal was 2.2-fold higher than wheat bran isolated. The enzymatic production was affected by supplementation with nitrogen and phosphate sources. The addition of glucose in...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aspergillus caespitosus; ²-D-fructofuranosidase; Invertase; Solid-state fermentation; Submerged fermentation.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822009000300025
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Biochemical properties of an extracellular β-D-fructofuranosidase II produced by Aspergillus phoenicis under Solid-Sate Fermentation using soy bran as substrate Electron. J. Biotechnol.
Rustiguel,Cynthia Barbosa; Oliveira,Arthur Henrique Cavalcanti de; Terenzi,Héctor Francisco; Jorge,João Atílio; Guimarães,Luis Henrique Souza.
The filamentous fungus A. phoenicis produced high levels of ?-D-fructofuranosidase (FFase) when grown for 72 hrs under Solid-State Fermentation (SSF), using soy bran moistened with tap water (1:0.5 w/v) as substrate/carbon source. Two isoforms (I and II) were obtained, and FFase II was purified 18-fold to apparent homogeneity with 14% recovery. The native molecular mass of the glycoprotein (12% of carbohydrate content) was 158.5 kDa with two subunits of 85 kDa estimated by SDS-PAGE. Optima of temperature and pH were 55�C and 4.5. The enzyme was stable for more than 1 hr at 50�C and was also stable in a pH range from 7.0 to 8.0. FFase II retained 80% of activity after storage at 4�C by 200 hrs. Dichroism analysis showed the presence of random...
Tipo: Journal article Palavras-chave: Agroindustrial substrate; Aspergillus; ?-D-fructofuranosidase; Solid state fermentation; Sucrose.
Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000200002
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Characterization of a multi-tolerant tannin acyl hydrolase II from Aspergillus carbonarius produced under solid-state fermentation Electron. J. Biotechnol.
Valera,Larissa Serrani; Jorge,João Atílio; Guimarães,Luis Henrique Souza.
Background Tannases are enzymes with biotechnological potential produced mainly by microorganisms as filamentous fungi. In this context, the production and characterization of a multi-tolerant tannase from Aspergillus carbonarius is described. Results The filamentous fungus A. carbonarius produced high levels of tannase when cultivated under solid-state fermentation using green tea leaves as substrate/carbon source and tap water at a 1:1 ratio as the moisture agent for 72 h at 30°C. Two tannase activity peaks were obtained during the purification step using DEAE-Cellulose. The second peak (peak II) was purified 11-fold with 14% recovery from a Sepharose CL-6B chromatographic column. The tannase from peak II (tannase II) was characterized as a heterodimeric...
Tipo: Journal article Palavras-chave: Aspergillus; Microbial enzymes; Solid-state fermentation; Tannase; Tannic acid.
Ano: 2015 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582015000600013
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Characterization of a thermostable extracellular tannase produced under submerged fermentation by Aspergillus ochraceus Electron. J. Biotechnol.
Gonçalves,Heloísa Bressan; Riul,Alana Jacomini; Quiapim,Andréa Carla; Jorge,João Atílio; Guimarães,Luis Henrique Souza.
Background: Tannases are enzymes that may be used in different industrial sectors as, for example, food and pharmaceutical. They are obtained mainly from microorganisms, as filamentous fungi. However, the diversity of fungi stays poorly explored for tannase production. In this article, Aspergillus ochraceus is presented as a new source of tannase with interesting features for biotechnological applications. Results: Extracellular tannase production was induced when the fungus was cultured in Khanna medium with tannic acid as carbon source. The extracellular tannase was purified 9-fold with 2% recovery and a single band corresponding to 85 kDa was observed in SDS-PAGE. The native apparent molecular mass was estimated as 112 kDa. Optima of temperature and pH...
Tipo: Journal article Palavras-chave: Aspergillus ochraceus; Gallic acid; Tannase; Tannic acid; Tannin acyl hydrolase.
Ano: 2012 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582012000500004
Registros recuperados: 5
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