Production and biochemical characterization of halotolerant β-glucosidase by Penicillium roqueforti ATCC 10110 grown in forage palm under solid-state fermentation

Neves, Cíntia Albernaz das; Menezes, Luiz Henrique Sales de; Soares, Glêydison Amarante; Reis, Nadabe dos Santos; Tavares, Iasnaia Maria Carvalho; Franco, Marcelo; Oliveira, Julieta Rangel de

doi:10.1007/s13399-020-00930-8

Cited by 26 publications

(10 citation statements)

References 64 publications

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“…However, another strain of this fungus, P. roqueforti ATCC 10110 (PR10110), have been studied and stands out as a secretor of different enzymes in solid‐state fermentation (SSF), such as a halotolerant β‐glucosidase, 20 exoglucanases, 21 xylanases—applied in saccharification of agroresidues, 22,23 —lipases 24 as well as secondary metabolites 25 …”

Section: Introductionmentioning

confidence: 99%

“…However, another strain of this fungus, P. roqueforti ATCC 10110 (PR10110), have been studied and stands out as a secretor of different enzymes in solidstate fermentation (SSF), such as a halotolerant βglucosidase, 20 exoglucanases, 21 xylanases-applied in saccharification of agroresidues, 22,23 -lipases 24 as well as secondary metabolites. 25 When these enzymes, secreted during SSF, are extracted from the matrix to the free form in a crude extract, they require prepurification and immobilization to be applied in heterogeneous catalysis.…”

Section: Introductionmentioning

confidence: 99%

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Production of a fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl oleate synthesis

Soares¹,

Alnoch

Dias

et al. 2021

Biotech and App Biochem

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The production and direct employment in organic medium in the ethyl-oleate synthesis of a fermented solid (FS) containing lipases by Penicillium roqueforti ATCC 10110 (PR10110) was investigated. For the production of this FS, the solidstate fermentation of different agroindustrial waste was used, such as: cocoa shell, sugarcane bagasse, sugarcane bagasse with cocoa shell, and cocoa shell with soybean oil and nutrient solution. The response surface methodology was used to study the effect of independent variables of initial moisture content and inductor concentration, as carbon source and inducer on lipase production. The characterization of the fermented solid in organic medium was also carried out. The highest lipase activity (53 ± 5 U g −1 ) was 16% higher than that obtained with the nonoptimized conditions. The characterization studies observed high stability of the FS in organic solvents for 5 h at 30 • C, as well as at different temperatures, and the residual activity was measured against triolein. The FS was also

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of a fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl oleate synthesis

Soares¹,

Alnoch

Dias

et al. 2021

Biotech and App Biochem

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“…The same activity profile could be observed for BGL obtained by submerged fermentation of the fungus P. simplicissimum H‐1 31 and for BGLs of the fungi Lichtheimia ramosa , P. roqueforti ATCC 10110, A. niger , and Rhizopus sp. fermented in the solid state with wheat bran and forage palm, respectively 32–34 …”

Section: Resultsmentioning

confidence: 99%

“…fermented in the solid state with wheat bran and forage palm, respectively. [32][33][34] Comparison studies of a native thermostable BGL (nBgl3) produced by the fungus A. fumigatus Z5 and a recombinant BGL obtained from the gene-encoding Bgl3 expressed better activity at pH 6 at 60 • C. 35 Similar results have been found for purified recombinant BGL, cloned from the thermophilic fungus Talaromyce leycettanus, which exhibited maximum activity at pH 4.5 at 65 • C. 36 These results are similar to those found in the present study with the use of M. perniciosa extract, evidencing the preference of this enzyme for higher temperatures, regardless of how it is obtained, and the preference for more acidic pH values, as they do not present maximum activity at pH levels above neutrality.…”

Section: Effects Of Ph and Temperature On Bgl Activitymentioning

confidence: 99%

β‐Glucosidase produced by Moniliophthora perniciosa: Characterization and application in the hydrolysis of sugarcane bagasse

Almeida

Ribeiro

Assis

2021

Biotech and App Biochem

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β-Glucosidases (BGLs) belong to the group of enzymes of cellulases and act in the last stage of cellulose degradation, releasing glucose molecules, eliminating the inhibitory effect of cellobiose. This study focused on the production, characterization, and application of BGL from Moniliophthora perniciosa in the hydrolysis of pretreated sugarcane bagasse (3% NaOH + 6% Na 2 SO 3 ), with varying enzymatic loads and reaction times. The enzyme showed an optimum pH of 4.5 and 60 • C. It was stable at all temperatures analyzed (50-90 • C) and retained about 100% of its activity at 50 • C after 60 min of incubation. Among the ions analyzed, BaCl 2 increased BGL activity 9.04 ± 1.41 times. The maximum production of reducing sugars (89.15%) was achieved after 48 h with 10 mg of protein.

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“…Among the main fungi used for SSF, the genera Aspergillus [11], Rhizopus [4] and Penicillium [25] stand out. The latter, with the promising representative of the species P. roqueforti, which is classi ed as GRAS (Generally Recognized As Safe) by the Food and Drugs Administration (FDA).…”

Section: Introductionmentioning

confidence: 99%

Structural Alterations of Cocoa Shell After Solid State Fermentation With Penicillium Roqueforti

Lessa

Silva

Tavares

et al. 2022

Preprint

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Lignocellulosic residues, such as cocoa bean shell (FI), are generated in large quantities during agro-industrial activities. Proper management of residual biomass through solid state fermentation (SSF) can be effective in obtaining value-added products. The hypothesis of the present work is that the bioprocess promoted by P. roqueforti can lead to structural changes in the cocoa bean shell fibers that confer characteristics of industrial interest. To unveil such changes, the techniques of FTIR, SEM, XRD, TGA/TG were used. After SSF, an increase of 36.6% in the crystallinity index was observed, reflecting the reduction of amorphous components such as lignin in the FI residue. Furthermore, an increase in porosity was observed through the reduction of the 2θ angle, which gives the FF a potential candidate for applications of porous products. The FTIR results confirm the reduction in hemicellulose content after SSF. The thermal and thermogravimetric tests showed an increase in the hydrophilicity and thermal stability of FF (15% decomposition) in relation to the in natura by-product FI (40% decomposition). These data provided important information regarding changes in the crystallinity of the residue, existing functional groups and changes in degradation temperatures. The techniques employed contributed to the understanding of the changes in the lignocellulosic matrix after the fungus growth, as well as the mechanism that helps to propose the total use of the residual solid after fermentation processes.

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Production and biochemical characterization of halotolerant β-glucosidase by Penicillium roqueforti ATCC 10110 grown in forage palm under solid-state fermentation

Cited by 26 publications

References 64 publications

Production of a fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl oleate synthesis

Production of a fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl oleate synthesis

β‐Glucosidase produced by Moniliophthora perniciosa: Characterization and application in the hydrolysis of sugarcane bagasse

Structural Alterations of Cocoa Shell After Solid State Fermentation With Penicillium Roqueforti

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