Produção Microbiológica De Enzimas: Uma Revisão/Microbiological Production of Enzymes: A Review

Rigo, Diane; Gayeski, Luana; Tres, Gabriela Albuquerque; Camera, Fernanda Dal’Maso; Zeni, Jamile; Valduga, Eunice; Cansian, Rogério Luís; Backes, Geciane Toniazzo

doi:10.34117/bjdv7n1-624

Cited by 10 publications

(9 citation statements)

References 27 publications

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“…O mesmo vale para as outras medidas. Cada microrganismo, enzima e substrato possuem condições ideais específicas para atuação, e este é um dos grandes desafios da ciência nesta área (RIBEIRO et al, 2019;RIGO et al, 2021).…”

Section: Métodos De Produção Enzimáticaunclassified

Pectinases: desenvolvimento e aplicações como ferramentas biotecnológicas

Melo,

Duarte,

Melo

2023

OLEL

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A pectina é um heteropolissacarídeo formado, principalmente, por resíduos de ácido D-galacturônico, presente nas paredes celulares vegetais. Tem caráter espessante e estrutural, e sua presença pode resultar em características negativas em produtos de interesse. A produção de enzimas por cultivo microbiológico, seja submerso ou em estado sólido, também constitui importante “ferramenta biotecnológica”, capaz de reduzir a emissão de resíduos poluentes e agregar valor a certos produtos, comumente referidos com biomassa residual. Dentre os microrganismos mais utilizados como produtores de pectinases interessantes à biotecnologia, destacam-se os fungos filamentosos, capazes de produzir elevados títulos de concentrações proteicas. Enzimas específicas são capazes de solucionar os problemas causados pela pectina em diversas modalidades da indústria. Para isso são utilizadas as pectinases, biocatalizadores capazes de desesterificar ou hidrolisar o substrato citado, proporcionando vantagem industrial. Neste trabalho buscou-se enfatizar resultados positivos alcançados em etapas industriais, por meio da utilização de pectinases, como “ferramentas biotecnológicas”, como por exemplo, na extração de sucos e óleos, manipulação da turbidez em bebidas, branqueamento de papel, tratamento de fibras têxteis, e liberação de compostos vantajosos à saúde humana.

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Section: Métodos De Produção Enzimáticaunclassified

Pectinases: desenvolvimento e aplicações como ferramentas biotecnológicas

Melo,

Duarte,

Melo

2023

OLEL

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“…In the present study, corn cob was not able to induce expressive results for production xylanase, however, corn straw showed potential for such purpose. Several factors are involved in the enzymatic production process, such as the composition of the medium, carbon source, pH value, temperature, presence of inducers or additives, aeration and growth time, these variables are considered of essential importance for the development of bioprocesses, because the increase in productivity is directly related to the optimization of the environment and the conditions of the entire production process [19,20]. Agroindustrial residues stand out as ideal substrates due to their organic richness, lower cost and being widely available, in addition to having a lower environmental impact when compared to pure substrates [21].…”

Section: Selection Of the Best Carbon Source For Xylanase Productionmentioning

confidence: 99%

Production of xylanase by Fusarium oxysporum using agro-industrial waste

Bastos¹,

Batista

Lima

et al. 2021

Sci. Plena

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This study aimed to optimize the production of xylanase, under submerged conditions using Fusarium oxysporum. Firstly, it was carried out the selection of the best source of carbon from agricultural waste, such as soybean husk, cassava peel, pineapple crown, corn straw, rice husk, bacaba, barley bagasse and, corncob. They were milled and sieved with a maximum granulation of 1 mm. The cultures were carried out by 132 hours 30 °C and 180 rpm. Among the agroindustrial residues, corn straw was the one that stood out with a greater enzymatic activity of 12.6 U/mL. In the second step, it was used Plackett-Burman design to screen the nutrients sources important to xylanase production. Thus, independent variables significant were urea and MgSO4. These variables selected by Plackett-Burman were then used in a Central Composite Rotational Design present activity of 26.6 U/mL and the predicted was 34.5 U/mL. So, the xylanase production by F. oxysporum can be optimize using corn straw, a low-cost waste found in large quantities.

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“…In order to convert lignocellulosic biomass into sugar syrups by enzymatic hydrolysis a pretreatment step must be undergone to alter its complex structure [29][30][31]. The pretreatment is responsible for exposing the chains of cellulose to enzyme to convert the polysaccharide into glucose molecules [32,33].…”

Section: Introductionmentioning

confidence: 99%

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars

Figueiredo,

Granero,

Silva

et al. 2023

Preprint

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Wheat bran is one of the most abundant by-products from grain milling, which can be applied as substrate for solid-state fermentation to obtain enzymes able to convert this agro-industrial residue into glucose syrup, which in turn can be used for the production of different food products. Present study aimed to determine centesimal composition of wheat bran, obtain enzymatic extract that converts wheat bran into wheat glucose syrup, produce rice flakes cereal bars using glucose syrup, and evaluate their nutritional composition and the presence of functional compounds, as well as their antioxidant potential. Cereal bars were evaluated to determine reducing sugars, soluble proteins, and total polyphenols and flavonoids content. Antioxidant evaluation and enzymatic extract obtained presented amylolytic activity and it was able to produce cereal bar. Produced with wheat glucose syrup proved to be a source of dietary fiber (1.8 g) and soluble protein (7.2 g) while the rice flakes produced with corn glucose syrup did not present these nutritional components. Cereal bar produced with glucose syrup presented phenolic compounds, among them flavonoids. In addition, they exhibited antioxidant activity by radical scavenging (47.46%), reduced ion iron (71.70 µM Trolox equivalent/g) and radical stabilization (711.89 µM Trolox Equivalent/g). Final product maintained organoleptic profile characteristic of cereal bars and it showed a decrease in caloric value and sodium content. Therefore, the present study showed that the bioprocess yields a nutritional, ecological, and functional food product, which might be of great interest for food industry, adding nutritional and functional value to a well-stablished product.

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Produção Microbiológica De Enzimas: Uma Revisão/Microbiological Production of Enzymes: A Review

Cited by 10 publications

References 27 publications

Pectinases: desenvolvimento e aplicações como ferramentas biotecnológicas

Pectinases: desenvolvimento e aplicações como ferramentas biotecnológicas

Production of xylanase by Fusarium oxysporum using agro-industrial waste

Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars

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