Rapid microbiological tests for prospecting new fungal strains with high potentiality for the pectinolytic enzymes production

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dc.creatorAlex Sander Rodrigues Cangussu
dc.creatorMellanie Karoline do Carmo Félix
dc.creatorSérgio Carneiro Araújo
dc.creatorKelvinson Fernandes Viana
dc.creatorRaimundo Wagner Souza Aguiar
dc.creatorBerghem Morais Ribeiro
dc.creatorAugustus Caeser Franke Portella
dc.creatorLuiz Carlos Bertucci Barbosa
dc.creatorIgor Viana Brandi
dc.creatorEdson Wagner Silva Cangussu
dc.date.accessioned2022-12-14T14:51:00Z
dc.date.accessioned2025-09-08T23:27:59Z
dc.date.available2022-12-14T14:51:00Z
dc.date.issued2016-09-28
dc.description.sponsorshipOutra Agência
dc.identifier.doihttps://doi.org/10.5897/AJMR2016.8236
dc.identifier.issn1996-0808
dc.identifier.urihttps://hdl.handle.net/1843/47968
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofAfrican Journal of Microbiology Research
dc.rightsAcesso Aberto
dc.subjectFungos filamentosos
dc.subjectAspergillus
dc.subjectPectina
dc.subjectPectinase
dc.subjectFermentação
dc.titleRapid microbiological tests for prospecting new fungal strains with high potentiality for the pectinolytic enzymes production
dc.typeArtigo de periódico
local.citation.epage1539
local.citation.issue36
local.citation.spage1531
local.citation.volume10
local.description.resumoProspecting of new isolates producers of pectinolitic enzymes were performed with cultivation of substrates of rice, soybean and corn bran. Pectinolitic enzymes were observed in cultures of the isolates NFC 1, NFC 2, NFC 4, NFC 5 and NFC 6 identified as belonging to the genus Aspergillus sp. Isolates NFR 1, NFR 2 and NFS1 were identified as belonging to the genus Rhizopus and NFC 3 belonging to the genus Cladosporium; however, pectinolitic enzymes production was not observed. The polygalacturonase (PG) production in submerged fermentation of Aspergillus NFC 2 in culture medium proposed (SM) at 28 and 37°C was quantified by agar diffusion and spectrophotometric methods. The highest PG production was obtained at 28°C by greater formation of halo degradation pectin and the activity measured by spectrophotometric methods. The activity of PG obtained was 7 U.mL-1 with volumetric productivity greater in the first 24 h of fermentation both at 28 and 37°C. A decrease in PG synthesis occurred after 48 to 120 h. The study allowed, by means of rapid microbiological tests, the selection of new isolates fungi for PG production and the definition of crucial stages for cultivation in liquid medium.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://academicjournals.org/journal/AJMR/article-abstract/8449CDE60748

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