Use of Corncob for Endoxylanase Production by Thermophilic Fungus Thermomyces lanuginosus IOC-4145

Damaso, M. C. T.; Andrade, Carolina M. M. C.; Pereira, Nei

doi:10.1007/978-1-4612-1392-5_65

Cited by 5 publications

(7 citation statements)

References 24 publications

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“…These are within the variation intervals of the observed parameters for most of the xylanases produced by fungi and bacteria, which correspond to 40 to 60 °C and 4.0 to 7.0, respectively (KULKARNI et al 1999). For xylanases produced by Aspergillus versicolor (CARMONA et al 1998) and Thermomyces lanuginosus (DAMASO et al 2000), optimal pH and temperature values were observed to be 6.0, 55 °C, and 6.0, 75 °C, respectively . The thermal stability of the enzymatic complex was relatively low (Fig.…”

Section: Properties Of the Extracellular Crude Xylanasesupporting

confidence: 73%

“…In Streptomyces sp. (FLORES et al 1996), Trichosporon cutaneum (LIU et al 1999), Clostridium absonum (RANI and NAND 2000) and Thermomyces lanuginosus (DAMASO et al 2000) xylan and xylose also induced the highest levels of xylanase. These results indicate that, as in various other microorganisms, xylanase activity is inducible and that sub- strates from xylan, such as xylo-oligosaccharides and xylose, play an important role in xylanase induction (KULKARNI et al 1999).…”

Section: Carbon Source Influence On Xylanase Productionmentioning

confidence: 97%

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Xylanolytic complex from Aspergillus giganteus: production and characterization

Coelho¹,

Carmona²

2003

J. Basic Microbiol.

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An Aspergillus giganteus strain was isolated as an excellent producer of xylanase associated with low levels of cellulase. Optimal xylanase production was obtained in liquid Vogel medium containing xylan as carbon source, pH 6.5 to 7.0, at 25 degrees C and under shaking at 120 rpm during 84 h. Among the several carbon sources tested, higher xylanase production was verified in xylan, xylose, sugar-cane bagasse, wheat bran and corn cob cultures, respectively. Optimal conditions for activity determination were 50 degrees C and pH 6.0. The xylanolytic complex of A. giganteus showed low thermal stability with T(50) of 2 h, 13 min and 1 min when it was incubated at 40, 50 and 60 degrees C, respectively, and high stability from pH 4.5 to 10.5, with the best interval between 7.0 to 7.5. This broad range of stability in alkali pH indicates a potential applicability in some industrial processes, which require such condition. Xylanolytic activity of A. giganteus was totally inhibited by Hg(+2), Cu(+2) and SDS at 10 mM. The analysis of the products from the oat spelts xylan hydrolysis through thin-layer chromatography indicated endoxylanase activity, lack of debranching enzymes and beta-xylosidase activity in assay conditions.

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Section: Properties Of the Extracellular Crude Xylanasesupporting

confidence: 73%

Section: Carbon Source Influence On Xylanase Productionmentioning

confidence: 97%

Xylanolytic complex from Aspergillus giganteus: production and characterization

Coelho¹,

Carmona²

2003

J. Basic Microbiol.

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“…xylanase during submerged cultivation in a complex medium. Accordingly, we have demonstrated that the strain IOC4145 of T. lanuginosus isolated from Brazilian soil was able to produce a high amount of cellulase-free xylanase (8). Generally, the carbon source has been estimated as the major cost factor in enzyme production.…”

Section: Introductionmentioning

confidence: 99%

Production and properties of the cellulase-free xylanase from Thermomyces lanuginosus IOC-4145

Damaso

Andrade²,

Pereira

2002

Braz. J. Microbiol.

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In recent years, xylanases have expanded their use in many processing industries, such as pulp and paper, food and textile. Thermomyces lanuginosus IOC-4145 was able to produce a very high level of cellulase-free xylanase in shaken cultures using corncob as substrate (500 U/mL). An optimization of the medium composition in submerged fermentation was carried out aiming at a low cost medium composition for enzyme production. Statistical experiment design was employed for this purpose, pointing out corncob as the most important parameter, which affects enzyme production. Additionally, the influence of several chemicals on xylanase activity was investigated in the crude extract. A slight stimulation of the enzyme (5-15%) was achieved with NaCl and urea, both at 3 and 5 mM of concentration. On the other hand, dithiothreitol and β-mercaptoethanol at a molarity of 5mM have caused a strong stimulation of the enzyme (40-53%). The crude xylanase displayed appreciable thermostability, retaining almost 50% of activity during 24 hours of incubation at 50ºC; about 50% of activity was present at 60ºC even after 4 hours of incubation. The enzyme also exhibited good storage stability at-20ºC without any stabilizing agent.

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“…This may be explained by the fact that the substrates used are mainly sources of cellulose and hemicellulose. The levels of enzyme production in different substrates are determined by many factors, including the type of fermentation process, the presence of activators and inhibitors, the superficial area of the substrate, catabolic diffusion, pretreatment, and the sugar content and composition of these substrates (Damaso and others 2000). …”

Section: Resultsmentioning

confidence: 99%

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

Oliveira

Meherb-Dini

Franco

et al. 2010

Journal of Food Science

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In recent years, the baking industry has focused its attention on substituting several chemical compounds with enzymes. Enzymes that hydrolyze nonstarch polysaccharides, such as xylanase, lead to the improvement of rheological properties of dough, loaf specific volume, and crumb firmness. The purpose of this study was to find a better solid-state fermentation substrate to produce high levels of xylanase and low levels of protease and amylase, which are enzymes involved in bread quality, from Thermoascus aurantiacus CBMAI 756. Wheat bran, corncob, and corn straw were used as energy sources. The enzyme extract of corncob showed high xylanase activity (130 U/mL) and low amylase and protease activity (<1 and 15 U/mL, respectively). This enzyme profile may be more profitable for the baking industry, because it results in a slower degradation of gluten. Our results confirm this finding, because the enzyme obtained by fermentation in corncob resulted in a gluten with a higher specific volume than all the other substrates that were tested. The crude xylanase presented maximum activity at a pH of 5, and the optimum temperature was 75 °C. It was stable up to 70 °C for an hour and at a pH range from 4 to 10.

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Use of Corncob for Endoxylanase Production by Thermophilic Fungus Thermomyces lanuginosus IOC-4145

Cited by 5 publications

References 24 publications

Xylanolytic complex from Aspergillus giganteus: production and characterization

Xylanolytic complex from Aspergillus giganteus: production and characterization

Production and properties of the cellulase-free xylanase from Thermomyces lanuginosus IOC-4145

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process

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