Produção de enzimas por fungo filamentoso isolado do solo e cultivado em resíduos de safras agrícolas

Abstract

Fungi are beings of great importance in the decomposition of the biosphere, with the ability to degrade the residual biomass by the activity of its exoenzymes, including xylanases, pectinases and CM-Cellulases. With this ability they become relevant sources of resources for biotechnological innovations and with the great biodiversity of their enzymes these beings are primordial in the search of scientific research. The present work aimed to show the potential sugars’ degradation that the enzymes of a fungal morphospecies, isolated from the soil sample of the gallery forest of the Municipal Park of Mocambo, could have, as well as their possibilities of industrial applications, especially in the processing and clarification of fruit juices. The isolated fungus, identified as MEV, presented a typical Penicilium morphology. When cultivated in residues from soybean processing, it showed a marked growth and produced different degrading enzymes of the plant cell wall, especially the pectinase group, with activity of about 0.71 UI.mL-1. Partial enzymatic characterization tests performed for the crude extract obtained from the MEV culture in soybean residue showed the best enzymatic activities at pH 4.0 and temperature of 40ºC. In this way, it was possible to adapt and execute tests of its application in the juice processing industry, with the potential to serve as bases for innovations in the industrial beverage market.