Actinobacteria hydrolase producer in solid-state fermentation using licuri
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência e Agrotecnologia (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100400 |
Resumo: | ABSTRACT In recent times, green technologies have gained space and interest in many industrial sectors. Examples of this are enzymes, which can be obtained by solid-state fermentation using microorganisms and agro-industrial residues as substrates. In this context, this study aimed to verify the production of hydrolases leading to Arthrobacter polychromogenes and Streptomyces violaceoruber strains as producers and the influence of moisture and residues of licuri [Syagrus coronata (Martius) Beccari] and wheat as substrates. The solid-state fermentation was performed at 28 °C/12 days, with different ratios of wheat bran/degreased almond licuri cake: 0/70%, 10/60%, 35/35%, 60/10% and 70/0%; and licuri peel, set at 30%. The medium moisture ranged from 29 to 67%. Licuri peel was added to facilitate aeration of the medium; wheat bran is commonly used to produce lipases and pectinases; and degreased almond licuri cake is the substrate of interest in this work, since it was inspired by the extractive production of licuri in the semiarid region of Brazil. The wheat bran/degreased almond licuri cake ratio did not affect enzyme production by A. polychromogenes; however, with S. violaceoruber, the ratio value was significant for lipase production but not for pectinases. The medium prepared with 67% moisture and equal ratios of wheat bran and degreased almond licuri cake (35/35%) presented the highest enzymatic activities for both enzymes, 840.46 U/gds for lipases and 15.53 U/gds for pectinases, during Composite Central Design assays. With validation experiments, it was verified that licuri residues can be used as substrates for the production of hydrolases by solid-state fermentation and that actinobacteria evaluated are suitable microorganisms. |
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Ciência e Agrotecnologia (Online) |
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Actinobacteria hydrolase producer in solid-state fermentation using licuriLipasepectinaseoil extraction wastecentral composite designresponse surface methodology.ABSTRACT In recent times, green technologies have gained space and interest in many industrial sectors. Examples of this are enzymes, which can be obtained by solid-state fermentation using microorganisms and agro-industrial residues as substrates. In this context, this study aimed to verify the production of hydrolases leading to Arthrobacter polychromogenes and Streptomyces violaceoruber strains as producers and the influence of moisture and residues of licuri [Syagrus coronata (Martius) Beccari] and wheat as substrates. The solid-state fermentation was performed at 28 °C/12 days, with different ratios of wheat bran/degreased almond licuri cake: 0/70%, 10/60%, 35/35%, 60/10% and 70/0%; and licuri peel, set at 30%. The medium moisture ranged from 29 to 67%. Licuri peel was added to facilitate aeration of the medium; wheat bran is commonly used to produce lipases and pectinases; and degreased almond licuri cake is the substrate of interest in this work, since it was inspired by the extractive production of licuri in the semiarid region of Brazil. The wheat bran/degreased almond licuri cake ratio did not affect enzyme production by A. polychromogenes; however, with S. violaceoruber, the ratio value was significant for lipase production but not for pectinases. The medium prepared with 67% moisture and equal ratios of wheat bran and degreased almond licuri cake (35/35%) presented the highest enzymatic activities for both enzymes, 840.46 U/gds for lipases and 15.53 U/gds for pectinases, during Composite Central Design assays. With validation experiments, it was verified that licuri residues can be used as substrates for the production of hydrolases by solid-state fermentation and that actinobacteria evaluated are suitable microorganisms.Editora da UFLA2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100400Ciência e Agrotecnologia v.46 2022reponame:Ciência e Agrotecnologia (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLA10.1590/1413-7054202246020721info:eu-repo/semantics/openAccessRodrigues,Heb Cristyni Santa RosaCarvalho,Andrea LimoeiroSantos,Leonaiara MarianoSilva,Andreza Borba daUmsza-Guez,Marcelo Andréseng2022-03-10T00:00:00Zoai:scielo:S1413-70542022000100400Revistahttp://www.scielo.br/cagroPUBhttps://old.scielo.br/oai/scielo-oai.php||renpaiva@dbi.ufla.br|| editora@editora.ufla.br1981-18291413-7054opendoar:2022-11-22T16:31:49.030093Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA)true |
dc.title.none.fl_str_mv |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
title |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
spellingShingle |
Actinobacteria hydrolase producer in solid-state fermentation using licuri Rodrigues,Heb Cristyni Santa Rosa Lipase pectinase oil extraction waste central composite design response surface methodology. |
title_short |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
title_full |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
title_fullStr |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
title_full_unstemmed |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
title_sort |
Actinobacteria hydrolase producer in solid-state fermentation using licuri |
author |
Rodrigues,Heb Cristyni Santa Rosa |
author_facet |
Rodrigues,Heb Cristyni Santa Rosa Carvalho,Andrea Limoeiro Santos,Leonaiara Mariano Silva,Andreza Borba da Umsza-Guez,Marcelo Andrés |
author_role |
author |
author2 |
Carvalho,Andrea Limoeiro Santos,Leonaiara Mariano Silva,Andreza Borba da Umsza-Guez,Marcelo Andrés |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Rodrigues,Heb Cristyni Santa Rosa Carvalho,Andrea Limoeiro Santos,Leonaiara Mariano Silva,Andreza Borba da Umsza-Guez,Marcelo Andrés |
dc.subject.por.fl_str_mv |
Lipase pectinase oil extraction waste central composite design response surface methodology. |
topic |
Lipase pectinase oil extraction waste central composite design response surface methodology. |
description |
ABSTRACT In recent times, green technologies have gained space and interest in many industrial sectors. Examples of this are enzymes, which can be obtained by solid-state fermentation using microorganisms and agro-industrial residues as substrates. In this context, this study aimed to verify the production of hydrolases leading to Arthrobacter polychromogenes and Streptomyces violaceoruber strains as producers and the influence of moisture and residues of licuri [Syagrus coronata (Martius) Beccari] and wheat as substrates. The solid-state fermentation was performed at 28 °C/12 days, with different ratios of wheat bran/degreased almond licuri cake: 0/70%, 10/60%, 35/35%, 60/10% and 70/0%; and licuri peel, set at 30%. The medium moisture ranged from 29 to 67%. Licuri peel was added to facilitate aeration of the medium; wheat bran is commonly used to produce lipases and pectinases; and degreased almond licuri cake is the substrate of interest in this work, since it was inspired by the extractive production of licuri in the semiarid region of Brazil. The wheat bran/degreased almond licuri cake ratio did not affect enzyme production by A. polychromogenes; however, with S. violaceoruber, the ratio value was significant for lipase production but not for pectinases. The medium prepared with 67% moisture and equal ratios of wheat bran and degreased almond licuri cake (35/35%) presented the highest enzymatic activities for both enzymes, 840.46 U/gds for lipases and 15.53 U/gds for pectinases, during Composite Central Design assays. With validation experiments, it was verified that licuri residues can be used as substrates for the production of hydrolases by solid-state fermentation and that actinobacteria evaluated are suitable microorganisms. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100400 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542022000100400 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1413-7054202246020721 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Editora da UFLA |
publisher.none.fl_str_mv |
Editora da UFLA |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia v.46 2022 reponame:Ciência e Agrotecnologia (Online) instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Ciência e Agrotecnologia (Online) |
collection |
Ciência e Agrotecnologia (Online) |
repository.name.fl_str_mv |
Ciência e Agrotecnologia (Online) - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
||renpaiva@dbi.ufla.br|| editora@editora.ufla.br |
_version_ |
1799874971688763392 |