Produção de enzimas fúngicas por fermentação em estado sólido das sojas orgânica, transgênica e convencional

• Ano de defesa: 2008
• Autor(a) principal: Paris, Leandro Daniel de
• Orientador(a): Hasan, Salah Din Mahmud
• Banca de defesa: Zanin, Gisella Maria , Lucena, Sérgio Luiz de
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual do Oeste do Paraná; Toledo
• Programa de Pós-Graduação: Programa de Mestrado em Engenharia Química
• Departamento: Centro de Engenharias e Ciências Exatas
• País: BR
• Palavras-chave em Português: Fermentação em estado sólido; Soja; Enzimas
• Palavras-chave em Inglês: Solid state fermentation; Soybean; Enzymes; Aspergillus
• Área do conhecimento CNPq: CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA::PROCESSOS INDUSTRIAIS DE ENGENHARIA QUIMICA
• Link de acesso: http://tede.unioeste.br:8080/tede/handle/tede/1881

Given the potential of Western Paraná region for the production of conventional soybeans, as well as the expansion of organic and transgenic soybeans and the wide availability of biochemical components such as proteins, polysaccharides, lipids, carbohydrates, minerals, vitamins, fiber, lecithin, and others, present in grain, it makes interesting the use as substrates for solid state fermentation (SSF). This process, although not so used industrially as the submerged fermentation (SFm) may be a viable alternative, because it has shown better results in productivity, especially in the cultivation of filamentous fungi and the production of enzymes. The aim of this study was to compare the production of various enzymes using the conventional soybeans, as transgenic and organic substrates by solid state fermentation, using different types of fungi. Were also the characterization of substrates used in fermentation process for the production of the enzymes, evaluation of growth curves of microorganisms and evaluation of optimum conditions for production of enzymes using factorial design. The conventional defatted soybean meal was used as substrate for comparison of enzyme production on raw soybean (grain). Using the fungi Aspergillus niger sp., fermentations were carried out for construction of growth curves of microorganisms and selection of the best conditions for production of the enzyme protease (type of soybean, fermentation of the medium moisture, pH, initial concentration of inoculum, diameter particle of the substrate and time of fermentation). After determining the optimum conditions, the fungi Aspergillus clavatus was used to carry out the fermentation under these conditions, where again the growth curves were constructed in order to compare the enzyme production of different types of fungi. It can by seen a wide variation in the production of different types of enzymes evaluated in this study, the conventional soybean with moisture of 50%, time of 144h of fermentation, concentration of initial inoculum of 4.106 spores/gdw and particle diameter of 0,6 mm the best conditions for production of protease enzyme. The pH of the medium indicated enzymatic activities at different levels, and the highest activities obtained in alkaline medium (pH 9,0). Subsequently, studies were performed to optimize the fermentation medium with the addition of nutrients and pH control, and construction of growth curves of the optimal point using the fungi Aspergillus casiellus, where you can see an increase in the production of protease for fermentation carried out with Aspergillus niger and Aspergillus clavatus. The results of studies showed that the best results were observed in the production of protease, amylase and invertase, and the interesting use of soybean as a substrate to obtain these enzymes by SSF. For the other enzymes, there was a low production using the soybean.