Seleção de Basidiomycetes da Amazônia para produção de enzimas de interesse biotecnológico

Abstract

A classe Basidiomycetes propriamente dita inclui os fungos em sua maioria saprófitos, que possuem basídios, corpos frutíferos que vão de alguns centímetros até quase um metro, todos visíveis a olho nu. A sistemática é feita pela morfologia do píleo, lamelas e poros .Os fungos têm sido bastante usados como produtores de diferentes substâncias de interesse econômico, tais como: enzimas, antibióticos, vitaminas, aminoácidos e esteróides (BRAGA; DESTÉFANO; MESSIAS, 1999). As enzimas são usadas, em grande escala, na indústria de tecidos (celulases), detergentes (proteases e lipases), de alimentos (amilases, pectinases, proteases e celulases) e de couro (proteases e lipases) (NIELSEN; OXENBOLL, 1998).Dentre as enzimas de importância industrial, produzidas por fungos, e de interesse na área de alimentos, foram abordadas neste trabalho as celulases, fenoloxidases, pectinases, amilases e proteases. AbstractMushrooms, edible basidiomycetes, have been extensively used as producers of different substances of economical interest, such as enzymes, antibiotics, vitamins, amino acids, and steroids. The objective of this study is to detect the production of enzymes such as amylases, proteases, cellulases, phenoloxidases and pectinases for lineages of basidiomycetes originating from the Amazonian forest. For the production of enzymes, mushrooms were cultivated in a liquid medium with substratum (0,5%), pH adjusted for each enzyme, and incubated at 28 °C, under agitation and 140 rpm for 96 or 120 hours. After this period, the samples were filtered for the separation of the mycelial mass. The filtrates were inoculated in solid medium surface perforated cup-plates of 6 mm diameter, appropriate for the detection of enzymes in Petri dishes. The plates were incubated at 28 °C for 24 hours, for observation to reveal enzymatic halos. It was verified the activity of the amylase and protease produced by the mushrooms grown in the liquid medium, with different nutritive sources. It was possible to detect the cellulase and protease production for all the ones that were isolated, 40% produced amylases, 50% produced phenoloxidases, and 10% produced pectinases. Regarding the activity of the amylase, the wheat bran substrate presented the largest degradation halos revealing Daedalea sp.4E6 and Daedalea sp. 1A, Stereaceae 22B and Pycnoporus sanguineus 12B mushrooms. Considering the substrata tested for protease production, it was observed that the fish protein concentrate was the best. The P. sanguineus 12B, Stereaceae 22B and Cantharellus guyanensis 4Bl mushrooms were the best protease producers. Keywords: enzymatic activity; mushrooms; biotechnology. ResumoOs fungos têm sido bastante usados como produtores de diferentes substâncias de interesse econômico, tais como: enzimas, antibióticos, vitaminas, aminoácidos e esteróides. Este estudo teve como objetivo detectar a produção de enzimas por linhagens de Basidiomycetes, oriundas de áreas de floresta da Amazônia. Para a produção de enzimas, os fungos foram cultivados em meio líquido adicionado de ...

Antifungal and proteolytic activities of endophytic fungi isolated from Piper hispidum Sw

“…Consistent with the results of the present study, Souza et al (2008) used the cup plate assay to investigate the production of enzymes from Amazonian basidiomycetes cultivated on different substrates, obtaining enzymatic halos of up to 23.80 mm in diameter. Smaller halos (up to 18.07 mm in diameter) were obtained using a medium supplemented with protein sources, and halos of up to 19.11 and 18.64 mm in diameter were obtained on soy bran and fish flour, respectively.…”

“…In addition, substrates such as soy, wheat and rice bran, mango and banana peel, gelatin and fish flour have been used for the production of microbial proteases ( Murthy and Naidu, 2010 ; Paranthaman et al. , 2009 ; Souza et al , 2008 ).…”

Growth-promoting potential of bacterial biomass in the banana micropropagated plants

“…Regarding aeration, Mantzouridou et al (2002) have suggested that it contributes to better microbial development, promoting better homogenisation and oxidation reactions of biomolecules for energy production. Submersed fermentation for large-scale biomass production is considered more adequate due to the ease of control of process parameters (Sousa, 2013). Therefore, this type of fermentation was adopted in the abovementioned study.…”

Taxonomic Approach to Aspergillus sp. Isolated from Caatinga Soil and Potential to Amylase Production

“…According to the data, Aspergillus tamarii (UCP 1261) showed higher potential to produce amylase extracellularly after 72 hours of incubation at pH 6 at 37ºC, resulting in the formation of characteristic halo with a diameter of 68 mm (Table 2). Results considered inferior were obtained by Souza et al, (2008), after testing the potential of Basidiomycetes samples in the amylase production, which resulted in the characteristic halo formation with dimensions between 6.20 and 22.30 mm after growth at 28ºC. Moreover, Alves et al, (2002) carried out the study of amylase production with Mucor spp.…”