Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.)

Detalhes bibliográficos
Autor(a) principal: Rodarte, M. P.
Data de Publicação: 2009
Outros Autores: Dias, D. R., Vilela, D. M., Schwan, R. F.
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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spelling 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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