Prospecção de celulases dos fungos fitopatogênicos Scytalidium lignicola, Colletotrichum gloeosporioides e Fusarium solani da palma forrageira.

• Autor(a) principal: Silva, Ivo da
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal de Alagoas (UFAL)
• Texto Completo: http://www.repositorio.ufal.br/handle/riufal/6990
• topic: Enzimas celulolíticas; Etanol 2G; Atividade enzimática; cellulase; enzymes; yeasts; fitopatogênico; CNPQ::CIENCIAS AGRARIAS

Research in biotechnology have sought alternatives to cellulose degradation. The acid hydrolysis method generates unwanted products in industrial processes, so the studies on enzyme hydrolyze has increased. So, in this research was investigated the production of the enzyme cellulase by phytopathogenic fungi of forage Palm, evaluating the growth of enzyme activity in different substrates as carbon source. Fungi of forage Palm showed good enzyme activity of cellulase in liquid medium, using wheat bran and forage Palm flour as substrate. The fungi Fusarium solani and Scytalidium lignicola, Colletotrichum gloeosporioides, quadruplicata were peaked in in BDA medium (potato-dextrose-agar) and incubated in the culture greenhouse 28° C for 48 hours. And in the midst of SNA for 144 hours at the same temperature. Then fungi were inoculated containing 5 discs of fungi in solid médium containing 0.5% CMC as a source of cellulose agar were evaluated as the growth of the haloof degradation, formed to 28oc in 192 hours and measured by caliper. The results of the enzymes they had fungi grown in BDA medium and SNA were not satisfactory, because the index was below 2 enzymatic, reported as references for the production of enzymes in solid. Already the inoculated in liquid medium containing 0.5% of different substrates, dash and mix solution solution of salts incubated at 28 C for 14 days, showed good enzymatic activity, primarily the isolated from Scytalidium lignicola inoculated in different carbon sources, such as forage Palm flour and wheat flour.