The Brazilian plant diversity is rich in species that are not commercially explored, among them
the Amazonian fruits, which are nutritious and abundant in bioactives. The peach palm and
tucumã are easily found in the Amazon region and can be sources of microorganisms that
produce invertase, a hydrolase capable of cleaving sucrose into glucose and fructose, resulting
in a sweeter compound than sucrose. And fructosyltransferase, which transfers fructosyl groups
to a sucrose molecule or to a fructooligosaccharide. The objective of this work was to isolate
microorganisms that produce invertase and fructosyltransferase from peach palm and tucumã
fruits, in addition to analyzing different cultivation conditions and characterizing the
biochemical properties of the synthesized enzymes produced. Among 481 strains isolated from
the fruits, 19 showed enzyme production and, then, were analyzed for morphological and
biochemical characteristics. However, the PP6 strain, Bacillus sp. isolated from peach palm,
showed more promising results in terms of enzyme synthesis and production, being subjected
to several analyzes referring to different carbon sources (glucose, fructose, xylose, sucrose,
lactose, galactose, inulin, starch, pectin, glycerol, sorbitol and inositol) and nitrogen (yeast
extract, tryptone, peptone, corncine, ammonium sulfate, ammonium phosphate and ammonium
chloride), as well as the biochemical characterization in which the influence of pH (1.0 - 8.0)
and temperature were evaluated. (20-70°C) of the reaction medium in the enzymatic activity as
well as the biochemical characterization, in which the optimal pH and temperature, maximum
stability time, thermal stability (35 - 60 °C) were evaluated. and compared to incubation pH
(1.0 - 8.0) what is the pH range?), in addition to studies of different culture conditions (addition
of adjuvants, sucrose concentration and pH of the culture medium) . The best syntheses of
invertase/fructosyltransferase production were found using sucrose (1.92 U /mL/0.89 U /mL)
and ammonium sulfate (2.01 U /mL/0.78 U/mL) as carbon and nitrogen sources, respectively.
The highest activity values for invertase (1.96 U/mL) were reached at pH 4.5, while for
fructosyltransferase (0.78 U/mL) they were obtained at pH 3.5. However, both enzymes
exhibited higher activity values at 50 ºC. The optimal pH of invertase was observed at 4.0 while
fructosyltransferase was pH 3.5, however both had their highest performance at 50°C. The
results obtained in this work will contribute to the generation of information about the microbial
community of the analyzed fruits, adding knowledge to the area of bioprocesses, valuing and
increasing the knowledge around the rich Amazon biome, in addition to presenting a new source
of invertase and fructosyltransferase enzymes for the industrial application.
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