Otimização da produção de lacases a partir de linhagem de Ganoderma lucidum

• Autor(a) principal: Rodrigues, Euderléia Moreira
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório do Centro Universitário Braz Cubas
• Texto Completo: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2259
• topic: Biotecnologia industrial; Lacase; Ganoderma lucidum; Fermentação; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL

Laccases are phenol-oxidases enzymes with the potential of biotechnological application in several areas such as food, pharmaceuticals, textiles and cosmetics. The basidiomycete fungi contemplate representatives that are naturally laccase producers, but the optimization of the production processes of this enzyme with a focus on the increase of productivity is fundamental. In this context, the objective of this work was to evaluate the laccase production potential of three basidiomycete species: Ganoderma lucidum, Trametes cubensis and Pleurotus djamour as well as optimization of laccase production by Ganoderma lucidum in submerged fermentation and, solid-state fermentation. In the initial studies only the fungus Ganoderma lucidum showed laccase activity under the conditions tested. Subsequently, it was verified that after the addition of different inducers (CuSO4, Pinus taeda, ferulic acid and Kraft lignin) to the culture medium in submerged fermentation, ferulic acid presented better performance as inducer of laccase activity in Ganoderma lucidum resulting in enzymatic activity of 49 U / L. Experimental design following the Plackett-Burman method was carried out aiming at the determination of the most significant variables regarding the production of laccase in fermentation submerged by the fungus in question. The variables were analyzed in different concentration ranges: glucose (10, 15 and 20 g / L), sucrose (10, 30 and 50 mM), yeast extract (2, 3.5 and 5 g / L), peptone 2, 3.5 and 5 g / L), NaNO 3 (10, 20 and 30 mM), ferulic acid (1.0, 1.5 and 2 mM), CuSO 4 (5, 17.5 and 30 μM) and Pinus taeda (0.5, 0.75 and 1.0 g / L). The variables that showed significant effects were the concentrations of Pinus taeda and ferulic acid. The lower concentration of ferulic acid (1 mM) and higher concentration of Pinus taeda (1 g / L) resulted in the highest value of enzymatic activity obtained for submerged fermentation of 707 U / L. Finally, the fungus Ganoderma lucidum was cultivated in the solid state in the presence of Pinus taeda and ferulic acid. The activity of the enzymatic extract obtained was higher in the cultivar with ferulic acid (7,384 U / L) compared to the culture medium without the addition of this inducer (3,555 U / L). Thus, it is concluded that Ganoderma lucidum presents a potential source of laccase production and ferulic acid and Pinus taeda showed significant influence on laccase activity levels observed in submerged fermentation. In addition, solid-state fermentation should be considered as an alternative to maximize lacquer production by Ganoderma lucidum. Further studies should be conducted to explore the potential of different inducers in this process.