Produção de pectinases por fermentação semisólida com bagaço de pedúnculo do caju: influência da atividade de água e fonte de nitrogênio.

Abstract

The water acíivity is one of the most important factor in this process, because it is related with the quantity of available water for the microorganism responsible for the synthesis of the product because the larges quantities of the agro industrial residues. In this context, this work has the objective the production of pectinases, using the cashew peduncle like substratum and the Aspergillus niger CCT 0916 like microorganism, in a solid-state fermentation process, checking the influence of water quantity and nitrogen source. It had done the physiochemical characterization of the residue, the construction and adjusts of the adsorption isotherms, the calculation of the isosteric heat and had checked the influence of the initial moisture and the ammonium sulphate concentration in the médium by factorial design. It observed that the peduncle characterization showed the necessity of adjust of reducing sugar and pectin. The best equation to fit the adsorption isotherms were GAB model. The maximum poligalacturonase activity was obtained with water activity between 0.99 and 1.00. The maximum pectinolytic activity was obtained with 0.99 of water activity. It was observed that occurred inhibition in the médium by presence of ammonium sulphate with concentration equal and over 1.5%. This variable showed negative effect on enzymatic activity. In the other hand, the inicial moisture showed positive effect on the same response. The most values of enzymatic activity were 11 U/g. It had evidenced that the dry bagasse of the cashew peduncle is a competitive substratum.