Abstract
The aim of this study was to optimize the dextranase production by fungus Pochonia chlamydosporia (VC4) and evaluate its activity in dextran reduction in sugarcane juice. The effects, over the P. chlamydosporia dextranase production, of different components from the culture medium were analyzed by Plackett-Burman design and central composite design. The response surface was utilized to determine the levels that, among the variables that influence dextranase production, provide higher production of these enzymes. The enzymatic effect on the removal of dextran present in sugarcane juice was also evaluated. It was observed that only NaNO3 and pH showed significant effect (p<0.05) over dextranase production and was determined that the levels which provided higher enzyme production were, respectively, 5 g/L and 5.5. The dextranases produced by fungus P. chlamydosporia reduced by 75% the dextran content of the sugarcane juice once treated for 12 hours, when compared to the control treatment.
Highlights
Dextran is the name given to a variety of extracellular polysaccharides composed of glucose units linked predominantly by α- (1,6) glycosidic linkages, and containing α- (1,2) α- (1,3) and α- (1,4) (Morel du Boil and Wienese 2002)
Among them we highlight the reduction in the concentration and lower rate of sucrose recovery, increased sugarcane juice and syrups viscosity (Khalikova et al 2005), and a quality deterioration of the finished product, sugar
The dextranase production was monitored for 11 days (Figure 1)
Summary
Dextran is the name given to a variety of extracellular polysaccharides composed of glucose units linked predominantly by α- (1,6) glycosidic linkages, and containing α- (1,2) α- (1,3) and α- (1,4) (Morel du Boil and Wienese 2002). Its production is a common property to microorganisms in. Such substance is responsible for many problems in the sugar industry. Among them we highlight the reduction in the concentration and lower rate of sucrose recovery, increased sugarcane juice and syrups viscosity (Khalikova et al 2005), and a quality deterioration of the finished product, sugar The elongation of the grain ceases, the boiling time is shortened, and the product flows more smoothly due to reduced viscosity (Cuddihy et al 2000, Jiao et al 2014)
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