| Revista: | Brazilian archives of biology and technology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000391500 |
| ISSN: | 1516-8913 |
| Autors: | Siqueira, Ana Claudia Rodrigues de1 Rosa, Nathalia Gonsales da1 Motta, Cristina Maria Souza2 Cabral, Hamilton1 |
| Institucions: | 1Universidade de Sao Paulo, Faculdade de Ciencias Farmaceuticas de Ribeirao Preto, Ribeirao Preto, Sao Paulo. Brasil 2Universidade Federal de Pernambuco, Centro de Ciencias Biologicas, Recife, Pernambuco. Brasil |
| Any: | 2014 |
| Període: | Jul-Ago |
| Volum: | 57 |
| Número: | 4 |
| Paginació: | 514-522 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | The aim of this study was to evaluate peptidase production by Aspergillus terreus in solid-state bioprocess and evaluate its parameters. The best conditions were 5.0 g of wheat bran as substrate, incubation temperature 30°C, inoculum 2.0x105spores/g and 75% saline volume, with production reaching 677 U/mL (5400 U/g culture medium) after 72 h of fermentation. Biochemical characterization of the crude enzymatic extract showed the optimum pH and temperature of 6.5 and 55°C, respectively. The stability at different temperatures and pH values showed that the extract could endure different pH. The evaluation of the ions influence and inhibitors proved that the enzyme required an ion for better activity, which was corroborated with the inhibition of EDTA and PMSF, characterizing serine and/or metallo peptidase. The extract was also tested for specific activities and showed promising results for keratinolytic and collagenolytic activities (0.252 and 0.165 OD/mL, respectively) |
| Disciplines | Química, Biología |
| Paraules clau: | Fermentaciones, Hongos, Biotecnología, Fermentación en sustrato sólido, Peptidasas, Queratinasas, Aspergillus terreus |
| Keyword: | Chemistry, Biology, Fermentation, Fungi, Fermentations, Biotechnology, Solid state fermentation, Peptidases, Keratinases, Aspergillus terreus |
| Text complet: | Texto completo (Ver HTML) |
