Dextransucrase Stability in Cashew Apple Juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The use of agriculture waste as substrate for biotechnological process became an interesting alternative to reduce production costs and the negative impact of agricultural wastes disposal in the environment. In Brazil, cashew tree cultivation is done aiming the cashew nut production, and tons of cashew apples are wasted in the field after the nut removal. Thus, cashew apple juice can be used as low cost substrate for biotechnological process. In this study, the stability of dextransucrase produced in a fermentation medium using cashew apple juice as substrate was evaluated. The crude enzyme was stable at 30 degrees C for 30 h at pH ranging from 4.5 to 5.5. The partially purified enzyme was stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30 degrees C. The high stability of the enzyme in cashew apple juice at room temperature allows its industrial use without needing the enzyme purification, consequently reducing process costs.31105110Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Prebiotic effect of fermented cashew apple (Anacardium occidentale L) juice

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Leuconostc mesenteroides B-512F and L mesenteroides B-742 were cultivated in clarified cashew apple juice to produce prebiotic oligosaccharides. Yeast extract (20 g/L); K(2)HPO(4) (g/L) and sucrose (50 g/L) were added to the juice to promote the microbial growth and dextransucrase production. Initial pH was adjusted to 6.5 with H(3)PO(4). Fermentations were carried out at 30 degrees C and 150 rpm for 24 h. The prebiotic effect of the fermented cashew apple juice, containing oligosaccharides, was evaluated through the Lactobacillus johnsonii B-2178 growth. L johnsonii was incubated for 48 h using fermented cashew apple juice as substrate. Lactobacillus growth was compared to the microbial growth in non-fermented juice and in MRS broth. L johnsonii growth in the fermented cashew apple juice was threefolds the observed growth in the non-fermented juice. (C) 2009 Elsevier Ltd. All rights reserved.431141145FUNCAP (Fundaqdo Cearense de Apoio ao Desenvolvimento Cientifico e Tecnologico)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Optimization of Chitosanase Production by Trichoderma koningii sp Under Solid-State Fermentation

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)This study aimed at the optimization of the production of chitosanase in solid culture. Trichoderma koningii sp., an entomopathogenic fungus, was used to produce chitosanase under solid-state fermentation using a mixture of wheat bran and chitosan. The incubation period; addition of moistening water and culture medium composition were optimized. The protocol to extract the enzyme was also optimized. The optimal conditions for chitosanase production by T. koningii were obtained using a mixture of 3.0 g of wheat bran and 1.5 g of chitosan, with the addition of 2.5 mL of moistening water (pH 5.5) and of 2.5 mL of saline solution (pH 5.5) containing NaNO3 (1.0 g/L), (NH4)(2)HPO4 (1.0 g/L), MgSO4.7H(2)O (1.0 g/L), and NaCl (1.0 g/L). Optimal enzyme extraction was carried out adding 20 mL of sodium acetate buffer (200 mM, pH 5.5) at 30 A degrees C under orbital agitation at 150 rpm for 6 min. The optimized production yielded 4.84 IU/gds.5515641572Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Kinetic study of mannitol production using cashew apple juice as substrate

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The use of agriculture excess as substrate in industrial fermentations became an interesting alternative to reduce production costs and to reduce negative environmental impact caused by the disposal of these products. In this work, a kinetic study of mannitol production using cashew apple juice as substrate was studied. The carbohydrates of cashew apple juice are glucose and fructose. Sucrose addition favored the yield of mannitol (85%) at the expense of lower productivity. The best results were obtained applying only cashew apple juice as substrate, containing 50 g L(-1) of total reducing sugar (28 g L(-1) of fructose), yielding 18 g L(-1) of mannitol with 67% of fructose conversion into mannitol and productivity of 1.8 g L(-1) h(-1).324493499Fundacao Cearense de Apoio ao Desenvolvimento Cientifico e Tecnologico (FUNCAP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Effect of pH and Temperature on Enzyme Activity of Chitosanase Produced Under Solid Stated Fermentation by Trichoderma spp.

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Trichoderma strains were extensively studied as biocontrol agents due to their ability of producing hydrolytic enzymes, which are considered key enzymes because they attack the insect exoskeleton allowing the fungi infection. The present work aimed to evaluate the ability of chitosanase production by four Trichoderma strains (T. harzianum, T. koningii, T. viride and T. polysporum) under solid stated fermentation and to evaluate the effect of pH and temperature on enzyme activity. pH strongly affected the enzyme activity from all tested strains. Chitosanase from T. harzianum and T. viride presented optimum activity at pH 5.0 and chitosanase from T. koningii and T. polysporum presented optimum activity at pH 5.5. Temperature in the range of 40-50 degrees C did not affect enzyme activity. T. polysporum was found as the most promising strain to produce chitosanase with maximal enzyme activity of about 1.4 IU/gds, followed by T. viride (similar to 1.2 IU/gds) and T. harzianum (1.06 IU/gds).5216065Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP