Abstract
Profiling microorganisms with potential for amylase production in low cost culture media has been widely recognized due to its broad applicability. The aim of this study was to select yeast strains with potential to produce amylolytic enzymes by solid state fermentation. Fifty-four (54) strains were assessed and three exhibited ability to produce amylases: Candida parapsilosis with 14.68 U/mL (146.8 U/g substrate); Rhodotorula mucilaginosa with 25.0 U/mL (250 U/g substrate), and Candida glabrata with 25.39 U/mL (253.9 U/g substrate), in solid state fermentation, for 120 h at 28°C, using wheat bran with 70% moisture. The enzymes exhibited maximum activity at a pH of 7.0 and at 60°C. Amylases demonstrated satisfactory structural stability, maintaining their catalytic activity after 1 h at 50°C. All enzymes were ethanol tolerant and retained more than 70% of their original activities in 15% ethanol solution. Corn starch was efficiently hydrolyzed by enzymes and the extracts produced by C. parapsilosis and C. glabrata exhibited dextrinizing activity, while those produced by R. mucilaginosa exhibited saccharifying activity. Key words: Candida parapsilosis, Candida glabrata, Rhodotorula mucilaginosa, dextrinizing and saccharifying activity.
Highlights
The improvement of ethanol production processes and the development of new biotechnological techniques to use plant-based polysaccharides are important to ensure mankind’s supply of energy requirements (Scott et al., 2013)
Corn starch was efficiently hydrolyzed by enzymes and the extracts produced by C. parapsilosis and C. glabrata exhibited dextrinizing activity, while those produced by R. mucilaginosa exhibited saccharifying activity
Selection and identification of strains with potential for amylase production To determine their potential for amylase production by solid state fermentation, the 54 yeast strains were grown for 120 h at 28°C, using wheat bran with 70% moisture
Summary
The improvement of ethanol production processes and the development of new biotechnological techniques to use plant-based polysaccharides are important to ensure mankind’s supply of energy requirements (Scott et al., 2013). In Brazil, ethanol is produced by fermenting monosaccharides from the hydrolysis of sucrose by Saccharomyces cerevisiae yeast, which metabolizes under appropriate. To meet the demand for this biofuel, several studies have focused on devising efficient mechanisms to hydrolyze starch and cellulose, thereby obtaining free glucose that can be fermented into ethanol by S. cerevisiae. In this regard, enzymes that catalyze the hydrolysis of these polymers are considered very important in the global energy scenario (Gupta et al, 2003; Sahnoun et al, 2012)
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