ENZYMATIC COCKTAIL PRODUCED BY Fusarium sp WITH POTENTIAL TO DECONSTRUCT CRUDE CASSAVA STARCH (Manihot esculenta Crantz).

• Palavras-chave: Atena Editora

• Keywords: Filamentous fungus. Starch. Enzyme.

• Abstract:

  With the advancement of microorganism cultivation and the induction of enzyme production, the use of filamentous fungi has become strategic as a source of hydrolase and, especially, the specific selection of strains that produce amylolytic systems capable of composing enzymatic cocktails. It has been the subject of studying in our group in recent years. The objective of this work is the production of amylolytic concentrates (amylase, glucoamylase, amylopectin) from Fusarium sp. for the deconstruction of cassava starch (Manihot esculenta Crantz), without the addition of other enzymes. The applied methodology has involved the adaptation of the microorganisms in the naturalsubstrate, and the results showed high amylolytic activity in solid and submerged culture medium. The enzymatic cocktail hydrolyzed the cassava starch with a yield of 83% w/w in 10 minutes and reached 96.90% in 120 minutes of incubation.

• Número de páginas: 15