Produção de enzimas por leveduras isoladas do cerrado tocantinense
The search for higher quality products using low-energy processes and reduced environmental impact has increased the interest on the enzyme technology. The hydrolytic enzymes are enzymes of widely used in the industrial market. Several studies have shown the potential of yeasts isolated from diff...
| Autor principal: | Paludo, Graziela Barbosa |
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| Grau: | Dissertação |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Tocantins
2017
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| Assuntos: | |
| Acesso em linha: |
http://hdl.handle.net/11612/582 |
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ir-11612-582 |
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ir-11612-5822019-05-25T06:14:37Z Produção de enzimas por leveduras isoladas do cerrado tocantinense Paludo, Graziela Barbosa Carreiro, Solange Cristina Substratos vegetais Leveduras Fermentação submersa Enzimas Vegetable Substrates Yeasts Submerged Fermentation Enzymes CNPQ::CIENCIAS DA SAUDE The search for higher quality products using low-energy processes and reduced environmental impact has increased the interest on the enzyme technology. The hydrolytic enzymes are enzymes of widely used in the industrial market. Several studies have shown the potential of yeasts isolated from different sources for the production of enzymes, many of which are used for the production of biofuels. The Brazil currently imports most of the enzymes it uses, although it has the potential to produce them according to the enormous biological diversity, yet little explored, for the discovery of new organisms that produce enzymes industrial.Diante interest of such an opportunity, the objective of this study was to evaluate the potential of yeasts isolated from Tocantinense cerrado for the production of amylase, cellulase, xylanase and lipase through screening and submerged fermentation. We evaluated 205 lines for the production of these hydrolases in solid medium. The results were given as enzymatic index (EI) which represents the relation between the hydrolysis halo, and the diameter of the colony. For each enzyme were selected the 5 strains showed the highest IE to quantify their enzymatic activities using the submerged fermentation (FSB). In order to evaluate the effects of pH and temperature on the enzymatic reaction, we performed a rotational factorial design (CCRD) 22. A total of 71% of the strains showed enzymatic activity for at least one of the enzymes tested. For amylase, cellulase and xylanase enzyme activities were low, with the highest activity was observed for the amylase enzyme for the line AS 110 (0.07 U.mL-1). The lipase activity was more expressive of reaching 18,19 U.mL-1 values for TAQ line 164. The factors studied (pH and temperature) influence the enzymatic activities for most of the studied strains. A busca por produtos de maior qualidade utilizando processos de baixo consumo energético e menor impacto ambiental tem aumentado o interesse acerca da tecnologia enzimática. As enzimas hidrolíticas estão entre as enzimas amplamente utilizadas no mercado industrial. Inúmeros trabalhos têm apresentado o potencial de leveduras isoladas de diversas fontes para produção de enzimas, muitas das quais são utilizadas para a produção de biocombustíveis. O Brasil, atualmente, importa a maior parte das enzimas que utiliza, embora apresente potencial para produzí-las em função da enorme diversidade biológica, ainda pouco explorada, para a descoberta de novos organismos produtores de enzimas de interesse industrial. Diante de tal oportunidade, o objetivo desse trabalho foi avaliar o potencial de leveduras isoladas do cerrado Tocantinense para a produção de amilases, celulases, xilanases e lipases por meio de screening e fermentação submersa. Foram avaliadas 205 linhagens quanto à produção dessas hidrolases em meio sólido. Os resultados foram dados como Indice Enzimático (IE) que representa a relação entre o halo de hidrólise e o diâmetro da colônia. Para cada enzima foram selecionadas as 5 linhagens que apresentaram maior IE para quantificação de suas atividades enzimáticas usando a fermentação submersa (FSb). A fim de avaliar os efeitos de pH e temperatura sobre a reação enzimática, foi realizado um planejamento fatorial rotacional (DCCR) 22. Um total de 71% das linhagens apresentaram atividade enzimática para pelo menos umas das enzimas testadas. Para amilase, celulase e xilanase as atividades enzimáticas foram baixas, sendo que a maior atividade foi observada para a enzima amilase para a linhagem AS 110 (0,07 U.mL-1). A atividade lipolítica foi mais expressiva atingindo valores de 18,19 U.mL-1 para a linhagem TAQ 164. Os fatores estudados (pH e temperatura) influenciaram as atividades enzimáticas para a maioria das linhagens estudadas. 2017-10-17T12:35:11Z 2017-10-17T12:35:11Z 2015-03-20 Dissertação PALUDO, Graziela Barbosa. Produção de enzimas por leveduras isoladas do cerrado tocantinense.2015.112f. Dissertação (Mestrado em Agroenergia) – Universidade Federal do Tocantins, Programa de Pós-Graduação em Agroenergia, Palmas, 2015. http://hdl.handle.net/11612/582 pt_BR Open Access application/pdf application/pdf Universidade Federal do Tocantins BR Programa de Pós-Graduação em Agroenergia - PPGA Palmas |
| institution |
Repositório Institucional - Universidade Federal do Tocantins - UFT |
| collection |
RepositorioUFT |
| language |
pt_BR |
| topic |
Substratos vegetais Leveduras Fermentação submersa Enzimas Vegetable Substrates Yeasts Submerged Fermentation Enzymes CNPQ::CIENCIAS DA SAUDE |
| spellingShingle |
Substratos vegetais Leveduras Fermentação submersa Enzimas Vegetable Substrates Yeasts Submerged Fermentation Enzymes CNPQ::CIENCIAS DA SAUDE Paludo, Graziela Barbosa Produção de enzimas por leveduras isoladas do cerrado tocantinense |
| topic_facet |
Substratos vegetais Leveduras Fermentação submersa Enzimas Vegetable Substrates Yeasts Submerged Fermentation Enzymes CNPQ::CIENCIAS DA SAUDE |
| description |
The search for higher quality products using low-energy processes and reduced
environmental impact has increased the interest on the enzyme technology.
The hydrolytic enzymes are enzymes of widely used in the industrial market.
Several studies have shown the potential of yeasts isolated from different
sources for the production of enzymes, many of which are used for the
production of biofuels. The Brazil currently imports most of the enzymes it uses,
although it has the potential to produce them according to the enormous
biological diversity, yet little explored, for the discovery of new organisms that
produce enzymes industrial.Diante interest of such an opportunity, the objective
of this study was to evaluate the potential of yeasts isolated from Tocantinense
cerrado for the production of amylase, cellulase, xylanase and lipase through
screening and submerged fermentation. We evaluated 205 lines for the
production of these hydrolases in solid medium. The results were given as
enzymatic index (EI) which represents the relation between the hydrolysis halo,
and the diameter of the colony. For each enzyme were selected the 5 strains
showed the highest IE to quantify their enzymatic activities using the
submerged fermentation (FSB). In order to evaluate the effects of pH and
temperature on the enzymatic reaction, we performed a rotational factorial
design (CCRD) 22. A total of 71% of the strains showed enzymatic activity for at
least one of the enzymes tested. For amylase, cellulase and xylanase enzyme
activities were low, with the highest activity was observed for the amylase
enzyme for the line AS 110 (0.07 U.mL-1). The lipase activity was more
expressive of reaching 18,19 U.mL-1 values for TAQ line 164. The factors
studied (pH and temperature) influence the enzymatic activities for most of the
studied strains. |
| author_additional |
Carreiro, Solange Cristina |
| author_additionalStr |
Carreiro, Solange Cristina |
| format |
Dissertação |
| author |
Paludo, Graziela Barbosa |
| title |
Produção de enzimas por leveduras isoladas do cerrado tocantinense |
| title_short |
Produção de enzimas por leveduras isoladas do cerrado tocantinense |
| title_full |
Produção de enzimas por leveduras isoladas do cerrado tocantinense |
| title_fullStr |
Produção de enzimas por leveduras isoladas do cerrado tocantinense |
| title_full_unstemmed |
Produção de enzimas por leveduras isoladas do cerrado tocantinense |
| title_sort |
produção de enzimas por leveduras isoladas do cerrado tocantinense |
| publisher |
Universidade Federal do Tocantins |
| publishDate |
2017 |
| url |
http://hdl.handle.net/11612/582 |
| _version_ |
1787134699261394944 |
| score |
11.755432 |