Produção e quantificação de celulases por meio da fermentação em estado sólido de resíduos agroindustriais

The objective of this study was to analyze and quantify the activity of enzymes endoglucanase and total cellulases produced by solid state fermentation of  waste from processing of cocoa, mango and  hog plum, used  the fungus Aspergillus niger as inoculant. To determine the effect of  enzyme production, an experiment was conducted in a factorial 3 x 5, in which three levels of water content (40, 50 and  60%) and five levels for the fermentation time (24, 48, 72 , 96 and 120 h). Fermentation was performed  at  30 °C in a bacteriological incubator refrigerated. The industrial residues shown to be highly effective in the production of enzymes from the solid-state fermentation, especially production of  endoglucanse residue from the sleeve has reached  the activity of  9.32 U /mL, and  cellulases produced  from  the total fermentation the residue of hog plum quantified with enzymatic activity 11.62 U/mL.O objetivo deste trabalho foi analisar e quantificar a atividade das enzimas CMCase, FPase produzidas através da fermentação em estado sólido dos resíduos do processamento do cacau, manga e seriguela; utilizou-se a espécie fúngica Aspergillus niger como inoculante. Para determinar o efeito da produção de enzimas, foi conduzido um experimento em esquema fatorial 3 X 5, no qual três níveis de teor de água (40, 50 e 60%) e cinco níveis para o tempo de fermentação (24, 48, 72 , 96 e 120 h). A fermentação foi realizada a 30 oC em estufa bacteriológica refrigerada. Os resíduos agroindustriais mostraram-se grande eficácia na produção de enzimas a partir da fermentação em estado sólido, com destaque para produção de endoglucanse a partir do resíduo de manga que atingiu a atividade de 9,32 U/mL  e celulases totais produzidas com a fermentação do resíduo de seriguela com atividade enzimática quantificada a 11,62 U/mL

EFFECT OF SOLID STATE FERMENTATION ON NUTRITIONAL CONTENT AND EVALUATION OF DEGRADABILITY IN CACTUS PEAR

The process of protein enrichment of cactus pear (Nopalea cochenillifera (L.) Salm Dyck) by solid state fermentation with the use of Aspergillus niger and Rhyzopus sp. was studied for improving the nutritional value of this cactus species for use as animal feed. The experiments were conducted in the Agroindustrial Waste Laboratory of State University of Southwest Bahia (Brazil). To this end, we have evaluated the effects of biotransformation on the levels of protein, cellulose, hemicellulose, and lignin, as well as the potential degradability. Bioconversion was carried out using cactus pear as the only substrate, without supplementation with nitrogen, mineral and vitamin sources. The fermentation with Aspergillus niger promoted a 78% increase in/of protein content and reductions of cellulose, hemicellulose, and lignin of 40%, 36%, and 28%, respectively. Degradability, in turn, was observed to have increased by 66 % after 240 h. On the other hand, the fermentation with Rhyzopus sp. was less efficient, with a 69% increase in protein content, and reductions in cellulose, hemicellulose, and lignin contents of 30%, 28%, and 18%. In turn, degradability was seen to have increased by 51%. The fermentation of cactus pear by Aspergillus niger and Rhyzopus sp. exhibited the protein enrichment and increased protein degradability of this Cactaceae. Moreover, this is the most ever efficient micro-organism used in bioconversion. Based on the results, bioconversion of cactus is an excellent alternative to ruminant feeding in arid or semi-arid land