Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UEFS |
Texto Completo: | http://tede2.uefs.br:8080/handle/tede/1090 |
Resumo: | The enzymes have peculiar characteristics, such as specificity, diversity and capacity of large scale production. Moreover, its potential biotechnology is great, being one of them the obtaining of products through of the fermentative process. The present work had as objective the investigating the production of proteases, lipases, amylases, cellulases, pectinases and fosfolipases secreted by yeasts isolated from cocoa’s fermentation. The methodology used initially was of the cup plate, followed of the titrimetric tests for lipases and spectrophotometric tests for pectinases and proteases. From of 70 yeasts 56 (80%) were positive to the secretion of at least one of the enzymes studied in tests made on board. Thirteen strains (18%) were positive for amylase, 35 (50%) for cellulases, 11 (15%) for fosfolipases; 12 (17%) to pectinase and (17%) for protease. Us tests on board for the lipases the substrate palm oil was what presented largest number of strains able to use it, being 24 (34%) positive yeast for the lipase activity, 10 (14%) were positive for castor oil and 8 (11%) for cocoa butter. For the titrimetric tests all the yeasts were positive in the three substrates (palm oil, castor oil and cocoa butter) being the best results obtained for the yeasts tests with palm oil. In the quantitative spectrophotometric tests, 62 (88%) of the yeasts were positive for protease and 68 (97%) to pectinases. This study demonstrated that the microrganisms tested represent a potential source of extracellular enzymes of industrial and biotechnological interest. |
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Rezende, Rachel Passos8478678760401647959527http://lattes.cnpq.br/8917661521972152Silva, Marcielle dos Santos2020-05-06T23:33:15Z2011-06-29SILVA, Marcielle dos Santos. Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau. 2011. 83 f. Dissertação (Mestrado Acadêmico em Biotecnologia)- Universidade Estadual de Feira de Santana, Feira de Santana, 2011.http://tede2.uefs.br:8080/handle/tede/1090The enzymes have peculiar characteristics, such as specificity, diversity and capacity of large scale production. Moreover, its potential biotechnology is great, being one of them the obtaining of products through of the fermentative process. The present work had as objective the investigating the production of proteases, lipases, amylases, cellulases, pectinases and fosfolipases secreted by yeasts isolated from cocoa’s fermentation. The methodology used initially was of the cup plate, followed of the titrimetric tests for lipases and spectrophotometric tests for pectinases and proteases. From of 70 yeasts 56 (80%) were positive to the secretion of at least one of the enzymes studied in tests made on board. Thirteen strains (18%) were positive for amylase, 35 (50%) for cellulases, 11 (15%) for fosfolipases; 12 (17%) to pectinase and (17%) for protease. Us tests on board for the lipases the substrate palm oil was what presented largest number of strains able to use it, being 24 (34%) positive yeast for the lipase activity, 10 (14%) were positive for castor oil and 8 (11%) for cocoa butter. For the titrimetric tests all the yeasts were positive in the three substrates (palm oil, castor oil and cocoa butter) being the best results obtained for the yeasts tests with palm oil. In the quantitative spectrophotometric tests, 62 (88%) of the yeasts were positive for protease and 68 (97%) to pectinases. This study demonstrated that the microrganisms tested represent a potential source of extracellular enzymes of industrial and biotechnological interest.As enzimas possuem características peculiares, tais como especificidade, diversidade e capacidade de produção em larga escala. Além disso, apresentam potencial biotecnológico amplo, sendo um deles a obtenção de produtos através de processos fermentativos. O presente trabalho teve como objetivo a investigação da produção de proteases, lipases, amilases, celulases, pectinases e fosfolipases por leveduras isoladas da fermentação do cacau. A metodologia utilizada inicialmente foi de cup plate, seguida de testes titulométricos para lipases e espectrofotométricos para pectinases e proteases. A partir de 70 leveduras 56 (80%) foram positivas para pelo menos uma das enzimas estudadas nos testes realizados em placa. Treze isolados (18%) foram positivos para as amilases; 35 (50%) para as celulases; 11 (15%) para as fosfolipases; 12 (17%) para as pectinases e 12 (17%) para proteases. Nos testes em placa para as lipases, o substrato óleo de dendê foi o que apresentou o maior número de isolados capazes de utilizá-lo, sendo 24 (34%) leveduras positivas para a atividade lipolítica; 10 (14%) para o óleo de mamona e 8 (11%) para manteiga de cacau. Para os testes titulométricos todas as leveduras foram positivas nos três substratos (óleo de dendê, óleo de mamona e manteiga de cacau), sendo os melhores resultados obtidos para as leveduras testadas com o óleo de dendê. Nos testes quantitativos espectrofotométricos, 62 (88%) leveduras foram positivas para proteases e 68 (97%) para pectinases. Este estudo demonstrou que os microrganismos testados representam uma fonte potencial de enzimas extracelulares de interesse industrial e biotecnológico.Submitted by Ricardo Cedraz Duque Moliterno (ricardo.moliterno@uefs.br) on 2020-05-06T23:33:15Z No. of bitstreams: 1 dissertação_Marcielle.pdf: 1018623 bytes, checksum: 5f3420913f8e4af951ec53cca43d6bb7 (MD5)Made available in DSpace on 2020-05-06T23:33:15Z (GMT). No. of bitstreams: 1 dissertação_Marcielle.pdf: 1018623 bytes, checksum: 5f3420913f8e4af951ec53cca43d6bb7 (MD5) Previous issue date: 2011-06-29Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Estadual de Feira de SantanaMestrado Acadêmico em BiotecnologiaUEFSBrasilDEPARTAMENTO DE CIÊNCIAS BIOLÓGICASFungos leveduriformesAmilasesProteasesPectinasesCelulasesLipasesFosfolipasesYeasts fungiAmylasesCellulasesCIENCIAS BIOLOGICASCIENCIAS BIOLOGICAS::BIOLOGIA GERALAtividade enzimática extracelular de leveduras isoladas da fermentação do cacauinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-54735432730516527826006006006006005026123383450589282-3439178843068202161-16345593859312446973590462550136975366info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UEFSinstname:Universidade Estadual de Feira de Santana (UEFS)instacron:UEFSORIGINALdissertação_Marcielle.pdfdissertação_Marcielle.pdfapplication/pdf1018623http://tede2.uefs.br:8080/bitstream/tede/1090/2/disserta%C3%A7%C3%A3o_Marcielle.pdf5f3420913f8e4af951ec53cca43d6bb7MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82089http://tede2.uefs.br:8080/bitstream/tede/1090/1/license.txt7b5ba3d2445355f386edab96125d42b7MD51tede/10902020-05-06 20:33:15.709oai:tede2.uefs.br:8080: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Biblioteca Digital de Teses e Dissertaçõeshttp://tede2.uefs.br:8080/PUBhttp://tede2.uefs.br:8080/oai/requestbcuefs@uefs.br|| bcref@uefs.br||bcuefs@uefs.bropendoar:2020-05-06T23:33:15Biblioteca Digital de Teses e Dissertações da UEFS - Universidade Estadual de Feira de Santana (UEFS)false |
dc.title.por.fl_str_mv |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
title |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
spellingShingle |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau Silva, Marcielle dos Santos Fungos leveduriformes Amilases Proteases Pectinases Celulases Lipases Fosfolipases Yeasts fungi Amylases Cellulases CIENCIAS BIOLOGICAS CIENCIAS BIOLOGICAS::BIOLOGIA GERAL |
title_short |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
title_full |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
title_fullStr |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
title_full_unstemmed |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
title_sort |
Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau |
author |
Silva, Marcielle dos Santos |
author_facet |
Silva, Marcielle dos Santos |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Rezende, Rachel Passos |
dc.contributor.advisor1ID.fl_str_mv |
84786787604 |
dc.contributor.authorID.fl_str_mv |
01647959527 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8917661521972152 |
dc.contributor.author.fl_str_mv |
Silva, Marcielle dos Santos |
contributor_str_mv |
Rezende, Rachel Passos |
dc.subject.por.fl_str_mv |
Fungos leveduriformes Amilases Proteases Pectinases Celulases Lipases Fosfolipases |
topic |
Fungos leveduriformes Amilases Proteases Pectinases Celulases Lipases Fosfolipases Yeasts fungi Amylases Cellulases CIENCIAS BIOLOGICAS CIENCIAS BIOLOGICAS::BIOLOGIA GERAL |
dc.subject.eng.fl_str_mv |
Yeasts fungi Amylases Cellulases |
dc.subject.cnpq.fl_str_mv |
CIENCIAS BIOLOGICAS CIENCIAS BIOLOGICAS::BIOLOGIA GERAL |
description |
The enzymes have peculiar characteristics, such as specificity, diversity and capacity of large scale production. Moreover, its potential biotechnology is great, being one of them the obtaining of products through of the fermentative process. The present work had as objective the investigating the production of proteases, lipases, amylases, cellulases, pectinases and fosfolipases secreted by yeasts isolated from cocoa’s fermentation. The methodology used initially was of the cup plate, followed of the titrimetric tests for lipases and spectrophotometric tests for pectinases and proteases. From of 70 yeasts 56 (80%) were positive to the secretion of at least one of the enzymes studied in tests made on board. Thirteen strains (18%) were positive for amylase, 35 (50%) for cellulases, 11 (15%) for fosfolipases; 12 (17%) to pectinase and (17%) for protease. Us tests on board for the lipases the substrate palm oil was what presented largest number of strains able to use it, being 24 (34%) positive yeast for the lipase activity, 10 (14%) were positive for castor oil and 8 (11%) for cocoa butter. For the titrimetric tests all the yeasts were positive in the three substrates (palm oil, castor oil and cocoa butter) being the best results obtained for the yeasts tests with palm oil. In the quantitative spectrophotometric tests, 62 (88%) of the yeasts were positive for protease and 68 (97%) to pectinases. This study demonstrated that the microrganisms tested represent a potential source of extracellular enzymes of industrial and biotechnological interest. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-06-29 |
dc.date.accessioned.fl_str_mv |
2020-05-06T23:33:15Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Marcielle dos Santos. Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau. 2011. 83 f. Dissertação (Mestrado Acadêmico em Biotecnologia)- Universidade Estadual de Feira de Santana, Feira de Santana, 2011. |
dc.identifier.uri.fl_str_mv |
http://tede2.uefs.br:8080/handle/tede/1090 |
identifier_str_mv |
SILVA, Marcielle dos Santos. Atividade enzimática extracelular de leveduras isoladas da fermentação do cacau. 2011. 83 f. Dissertação (Mestrado Acadêmico em Biotecnologia)- Universidade Estadual de Feira de Santana, Feira de Santana, 2011. |
url |
http://tede2.uefs.br:8080/handle/tede/1090 |
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por |
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por |
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Universidade Estadual de Feira de Santana |
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Mestrado Acadêmico em Biotecnologia |
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UEFS |
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DEPARTAMENTO DE CIÊNCIAS BIOLÓGICAS |
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Universidade Estadual de Feira de Santana |
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