Influência do pH e temperatura sobre a atividade amilolítica de rizóbios isolados de solos da Amazônia

Oliveira, Arlem Nascimento de; Flor, Nathália Siqueira; Oliveira, Luiz Antonio de

doi:10.1590/s0044-59672010000200019

Cited by 7 publications

(3 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The enzyme showed optimal pH at 6.5, while maintaining 96% of its activity at pH 7.0, characterizing it as a neutral α-amylase. This data is consistent with Figueira et al (2000) and Oliveira et al (2010) who produced amylases with the fungi Fusarium moniliforme and Aspergillus flavus, obtaining optimal pH values close to 6.9, demonstrating the trend for the production of slightly neutral amylases by filamentous fungi. Spier (2005) on the other hand, obtained a higher yield of amylolytic enzymes with an initial pH equal to 4.0 when working with Aspergillus niger, which shows that each species of fungus may have a different behavior in specific pH.…”

Section: Optimal Ph For Enzymatic Activitysupporting

confidence: 90%

Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Onofre¹,

Abatti²,

Refosco³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

α-Amylases are enzymes responsible for breaking the α-1,4 bond in polysaccharides with three or more glucose units, occupying the second place in the most widely employed enzymes in industry in the world. The objective of this study was to compare the yields of α-amylase produced by the endophytic fungus, Penicillium digitatum, strain D1-FB, isolated from Baccharis dracunculifolia D.C. (Asteraceae), through the solid state fermentation (SSM) and submerged fermentation (SmF) processes, in addition to characterizing the produced enzyme. The two fermentations were conducted for 120 h, taking samples every 24 h to obtain the peaks of production. The enzymes were characterized according to their optimal pH and temperature for performance and stability regarding the incubation in the presence of ions, variations in pH and temperature. The maximum yield of the enzyme was observed with SSF, using rice bran as substrate after 72 h of fermentation, with 1,625 U/mL. The α-amylase had an optimal pH at 6.5 and optimal temperature at 37°C. All the ions resulted in a decrease in the activity of α-amylase in the concentration of 5 mM. The enzyme proved to be quite stable in a pH range of 6.0 to 7.5 and up to the temperature of 37°C, but it presented great drops in activity with temperatures above 45°C and in the presence of ions at the concentration of 5 mM.

show abstract

Section: Optimal Ph For Enzymatic Activitysupporting

confidence: 90%

Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Onofre¹,

Abatti²,

Refosco³

et al. 2016

Afr. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Diante disso, pode-se inferir que essas cepas são tolerantes e aclimatam-se rapidamente aos níveis de salinidade acumulando osmólitos nas células (HAGEMANN, 2010) para assim neutralizarem o baixo potencial osmótico no meio e conseguirem crescer. Oliveira et al (2010) relacionaram o comportamento enzimático de rizóbios às condições fisiológicas dos solos da Amazônia, habitat do qual foram isolados. Assim, é possível que a atividade enzimática das cepas de actinobactérias registradas nas condições salinas mais extremas seja referente a um processo adaptativo dessas cepas aos solos salinos da região semiárida.…”

Section: Figuraunclassified

Efeito De Fatores Abióticos Sobre a Atividade Enzimática De Actinobactérias De Região Do Semiárido Brasileiro

Ramos¹,

Lima²,

Martins³

et al. 2018

Enci Bio

View full text Add to dashboard Cite

RESUMO As actinobactérias constituem um importante grupo microbiano e sua atividade enzimática contribui com a estruturação de comunidades do solo. Nesse contexto, avaliou-se o efeito de fatores abióticos no crescimento e atividade amilolítica de 18 cepas de actinobactérias reconhecidamente facilitadoras de rizóbios isoladas do Parque Nacional de Ubajara-Ceará, região do semiárido Nordestino Brasileiro. As cepas foram analisadas quanto as suas atividades amilolítica em diferentes faixas e concentrações de pH e salinidade. Constatou-se que as cepas apresentaram evidente atividade enzimática, exceto no pH 4; e a análise de regressão linear forneceu um gráfico que demonstrou os maiores índices enzimáticos no pH 7 e na concentração de 2% de NaCl. Portanto, a atividade enzimática dessas cepas demonstrou o potencial dessas actinobactérias em manter os processos biológicos em que estão envolvidas mesmo em condições de estresse fisiológico, características dos solos de regiões semiáridas. PALAVRAS-CHAVE: Alterações fisiológicas. Amilase. Solo EFFECT OF ABIOTIC FACTORS ON THE ENZYMATIC ACTIVITY OF ACTINOBACTERIA FROM THE BRAZILIAN SEMI-ARID REGION ABSTRACT Actinobacteria constitute an important microbial group and its enzymatic activity contributes to the structuring of soil communities. In this context, the present study tested the effect of abiotic factors on the growth and amylolytic activity of 18 strains of actinobacteria known to facilitate rhizobia isolated from the soil of the Parque Nacional de Ubajara-Ceará, a semiarid region of the Northeast of Brazil. The strains were evaluated for their amylolytic activity in different ranges and concentrations of pH and salinity. It was found that the strains showed enzymatic activity, except at pH

show abstract

“…Among the various enzymes used in industrial processes, amylolytic enzymes, called amylases, are important hydrolases that accounts for 65% of the world market [5,6]. They have applications in processes that require partial or complete hydrolysis of starch [7], such as in paper industries to protect it from mechanical damage and improvement of final finishing; In the brewing industry to produce light beers; in the food industry to eliminate turbidity produced by starches, among other applications in the most diverse branches [8,9].…”

mentioning

confidence: 99%

Immobilization of amylase using chitosan beads as support

et al. 2017

View full text Add to dashboard Cite

Amylases are hydrolases that are prominent, compared to other enzymes, accounting for 65% of the world's market. They can be applied to any processes that require partial or complete hydrolysis of starch, such as: glucose production, the paper industry, brewing industry, food industry, among others. The use of enzymes in the industry brings great advantages, such as: a lower energy consumption; selectivity for the substrate; high activity and, in most cases, low production cost. However, it is still a costly catalytic route option, and it is necessary to use immobilization processes so that no further costs are generated in its recovery after the reaction. This work aimed to produce chitosan beads for use in the immobilization of amylase from a nonpurified source. The enzymatic broth volume evaluated was 7 and 10 mL, with the highest rate of immobilization (36.04%) and recovered activity (12.36%) achieved using 7 mL of enzymatic broth. In the evaluation of the number of spheres used for immobilization, 6, 10 and 14 units were evaluated. It was found that the smallest number of spheres was sufficient to immobilize 54.71% of the enzymes. However, the recovery activity was the lowest (6.77%). Immobilization by covalent bonding presented better immobilization result compared to other immobilizations (54.71%), despite the lower result for recovery of activity (6.77%).

show abstract

Influência do pH e temperatura sobre a atividade amilolítica de rizóbios isolados de solos da Amazônia

Cited by 7 publications

References 8 publications

Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Characterization of -amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Efeito De Fatores Abióticos Sobre a Atividade Enzimática De Actinobactérias De Região Do Semiárido Brasileiro

Immobilization of amylase using chitosan beads as support

Contact Info

Product

Resources

About