Estudo da produção de enzimas pectinolíticas e celulolíticas por fermentação em estado sólido a partir do bagaço de cajá.

Abstract

Food industries involved in processing fruit, produce wide range of solid residue which may be used in the process of solid state fermentation for the production of cellulolytic, pectinolytic and proteolytic enzymes. These enzymes are naturally produced by many organisms such as bacteria, fungi, yeast, insects, nematodes, protozoa and plants. Are widely used in the food industry, textile, cellulose and paper industry, among others. Thus, the objective of this study was to evaluate the enzyme production capacity by solid state fermentation using as substrate caja bagasse (Spondias mombin L.) in natura from Bacillus sp. to demonstrate the potential in biotechnological processes of this solid residue generated fruit processing the mombin. The methodology sought to accomplish the physicochemical characterization of caja bagasse used in the fermentation process, analyses the production and thermostability of pectinolytic enzymes, cellulases (FPases and CMCases) and proteolytic produced in the fermentation process to over 120 hours cultivation, temperature of 30°C. Among the enzymes analyzed, the highest pectinolytic activity was observed at 72 hours when the crude enzyme extract was incubated at 35°C; We have the best cellulolytic activities were observed at 48 and 120 hours and the incubation temperature at 40° to 30°C for FPases and CMCases, respectively. It was also verified the best proteolytic activity, which was observed a similar behavior of activity when incubated at different temperatures. The results showed that the Bacillus sp. you are able to use the caja residue as carbon source and produce the enzymes with optimal enzymatic activity at 30°C for pectinases and CMCases and 40°C for FPases and proteases.