THE STREPTOMYCES POTENTIAL IN ISOLATED FROM MAUES REGION IN HYDROLYTIC ENZYMES PRODUCTION
The enzymes of microbial production area has grown in the last decades due to use in various industrial fields, and with that the research needs to innovations of existing products. The hydrolytic enzymes are biological catalysts of great commercial importance for low cost and high availability. Thi...
| Autores: | , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | Brasil |
| Recursos: | Universidade Federal de Santa Maria (UFSM) |
| Repositorio: | Revista Ciência e Natura (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/24345 |
| Acesso em linha: | https://periodicos.ufsm.br/cienciaenatura/article/view/24345 |
| Access Level: | acceso abierto |
| Palavra-chave: | Hydrolytic enzymes Streptomyces sp. Brazil nuts Enzimas hidrolítica Castanha-do-Brasil. |
| Resumo: | The enzymes of microbial production area has grown in the last decades due to use in various industrial fields, and with that the research needs to innovations of existing products. The hydrolytic enzymes are biological catalysts of great commercial importance for low cost and high availability. This enzyme class has received special attention about his versatility in several areas of industrial biotechnology. The Brazil-nuts is a possible source of nutrients for the growth of micro-organisms in search of effective enzyme production and low cost. Were used two strains of Streptomyces sp. or production of protease, lipase, amylase and alkaline phosphatase using the residue Brazil-nut as carbon source in fermentation, semi-solid and liquid for the medium ISP-2 at pH 7.2 at a temperature 37°C for 15 days. The results showed that the best enzymatic activity was to protease secreted by Streptomyces sp. (1N) in semi solid fermentation. Concomitantly, was carried out an enzyme production kinetics with peak activity of 0.196 U / ml activity for 144 hours. The specific activity was observed a value of 2.17 U / mg protein for 240 hours. The production of enzymes excreted by Streptomyces sp. using the residue of Brazil-nuts is a resource for obtaining enzymes with high potential for solid state fermentation. |
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