Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/4689 http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6734 |
Resumo: | One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. Positive isolates were further examined in liquid culture for their protease activities by hydrolysis of casein at different pH values (5.0, 7.0 and 9.0) at 30 o C. Bacillus megaterium, B. subtilis, Enterobacter agglomerans, Kurthia sp, Pseudomonas paucimobilis and Tatumella ptyseos demonstrated the highest proteolytic activities at pH 9.0. One yeast isolate, Citeromyces matritensis, had a proteolytic activity of 2.40 U at pH 5.0. Aspergillus dimorphicus, A. ochraceus, Fusarium moniliforme, F. solani, Penicillium fellutanum and P. waksmanii showed the highest activities. Of the bacterial isolates, the highest enzyme activities were observed in B. subtilis 333 (27.1 U), Tatumella ptyseos (27.0 U) and B. megaterium 817 (26.2 U). Of the filamentous fungi, Aspergillus ochraceus (48.7 U), Fusarium moniliforme 221 (37.5 U) and F. solani 359 (37.4 U) had the highest activities at pH 9.0. |
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Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)Atividade proteolítica de bactérias, leveduras e fungos filamentosos presentes em grãos de café (Coffea arabica L.)Microbial enzymeProteaseCoffee fermentationEnzima microbianaProteaseFermentação de caféOne hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. Positive isolates were further examined in liquid culture for their protease activities by hydrolysis of casein at different pH values (5.0, 7.0 and 9.0) at 30 o C. Bacillus megaterium, B. subtilis, Enterobacter agglomerans, Kurthia sp, Pseudomonas paucimobilis and Tatumella ptyseos demonstrated the highest proteolytic activities at pH 9.0. One yeast isolate, Citeromyces matritensis, had a proteolytic activity of 2.40 U at pH 5.0. Aspergillus dimorphicus, A. ochraceus, Fusarium moniliforme, F. solani, Penicillium fellutanum and P. waksmanii showed the highest activities. Of the bacterial isolates, the highest enzyme activities were observed in B. subtilis 333 (27.1 U), Tatumella ptyseos (27.0 U) and B. megaterium 817 (26.2 U). Of the filamentous fungi, Aspergillus ochraceus (48.7 U), Fusarium moniliforme 221 (37.5 U) and F. solani 359 (37.4 U) had the highest activities at pH 9.0.Atividade proteolítica de bactérias, leveduras e fungos filamentosos presentes em grãos de café (Coffea arabica L.). Este trabalho teve por objetivos avaliar a capacidade de secreção de proteases extracelulares por 144 microrganismos, previamente isolados de grãos de café (Coffea arabica) durante fermentação por via seca, e determinar a atividade das enzimas produzidas. Os microrganismos foram cultivados em ágar-caseína para avaliação da produção de enzimas proteolíticas. Dos 40 isolados de bactéria presentes na amostra, 52,5% apresentaram resultado positivo para o teste. Considerando os 66 isolados de fungos filamentosos, 50% foram capazes de secretar proteases, enquanto que dos 38 isolados de leveduras, apenas 2,6% conseguiram promover a hidrólise da caseína do meio. Os isolados que apresentaram capacidade de secreção de proteases foram, posteriormente, cultivados em meio líquido para a determinação da atividade enzimática em diferentes valores de pH (5,0, 7,0 e 9,0) a 30 o C. Os isolados Aspergillus ochraceus (48,7 U), Fusarium moniliforme 221 (37,5 U) e F. solani 359 (37,4 U) apresentaram os melhores resultados de atividade enzimática, o que foi verificado em pH 9,0. Também neste pH os isolados Bacillus subtilis 333 (27,1 U), Tatumella ptyseos (27,0 U) e B. megaterium 817 (26,2 U) apresentaram maior valor de atividade. A levedura Citeromyces matritensis apresentou atividade em pH 5,0 (2.40 U).Editora da Universidade Estadual de Maringá2014-11-27T19:25:47Z2014-11-27T19:25:47Z2009-07-13info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleRODARTE, M. P. et al. Proteolytic activity of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.). Acta Scientiarum. Agronomy, Maringá, v. 33, n. 3, p. 457-464, jan./fev. 2011.http://repositorio.ufla.br/jspui/handle/1/4689http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6734Acta Scientiarum. Agronomyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLARodarte, M. P.Dias, D. R.Vilela, D. M.Schwan, R. F.info:eu-repo/semantics/openAccesseng2016-09-23T18:27:38Zoai:localhost:1/4689Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2016-09-23T18:27:38Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) Atividade proteolítica de bactérias, leveduras e fungos filamentosos presentes em grãos de café (Coffea arabica L.) |
title |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
spellingShingle |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) Rodarte, M. P. Microbial enzyme Protease Coffee fermentation Enzima microbiana Protease Fermentação de café |
title_short |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
title_full |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
title_fullStr |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
title_full_unstemmed |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
title_sort |
Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
author |
Rodarte, M. P. |
author_facet |
Rodarte, M. P. Dias, D. R. Vilela, D. M. Schwan, R. F. |
author_role |
author |
author2 |
Dias, D. R. Vilela, D. M. Schwan, R. F. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Rodarte, M. P. Dias, D. R. Vilela, D. M. Schwan, R. F. |
dc.subject.por.fl_str_mv |
Microbial enzyme Protease Coffee fermentation Enzima microbiana Protease Fermentação de café |
topic |
Microbial enzyme Protease Coffee fermentation Enzima microbiana Protease Fermentação de café |
description |
One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. Positive isolates were further examined in liquid culture for their protease activities by hydrolysis of casein at different pH values (5.0, 7.0 and 9.0) at 30 o C. Bacillus megaterium, B. subtilis, Enterobacter agglomerans, Kurthia sp, Pseudomonas paucimobilis and Tatumella ptyseos demonstrated the highest proteolytic activities at pH 9.0. One yeast isolate, Citeromyces matritensis, had a proteolytic activity of 2.40 U at pH 5.0. Aspergillus dimorphicus, A. ochraceus, Fusarium moniliforme, F. solani, Penicillium fellutanum and P. waksmanii showed the highest activities. Of the bacterial isolates, the highest enzyme activities were observed in B. subtilis 333 (27.1 U), Tatumella ptyseos (27.0 U) and B. megaterium 817 (26.2 U). Of the filamentous fungi, Aspergillus ochraceus (48.7 U), Fusarium moniliforme 221 (37.5 U) and F. solani 359 (37.4 U) had the highest activities at pH 9.0. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-07-13 2014-11-27T19:25:47Z 2014-11-27T19:25:47Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
RODARTE, M. P. et al. Proteolytic activity of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.). Acta Scientiarum. Agronomy, Maringá, v. 33, n. 3, p. 457-464, jan./fev. 2011. http://repositorio.ufla.br/jspui/handle/1/4689 http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6734 |
identifier_str_mv |
RODARTE, M. P. et al. Proteolytic activity of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.). Acta Scientiarum. Agronomy, Maringá, v. 33, n. 3, p. 457-464, jan./fev. 2011. |
url |
http://repositorio.ufla.br/jspui/handle/1/4689 http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6734 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Editora da Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Agronomy reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1815439303646380032 |