Utilização de resíduos agroindustriais para produção de celulase: uma revisão

Gaete, Analyse Villanueva; Teodoro, Carlos Eduardo de Souza; Martinazzo, Ana Paula

doi:10.33448/rsd-v9i8.5785

Cited by 3 publications

(3 citation statements)

References 42 publications

(47 reference statements)

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“…Endophytic species of Trichoderma reesei, Penicillium oxalic and Aspergillus niger are among the main producers of cellulases used in the hydrolysis of cellulose and sugar production (Li et al, 2021). Divided into endoglucanases (which act on the inner region of the cellulose fiber that produce oligosaccharides formed by glucose units), exoglucanases (which act on the ends of the fiber that release cellobiose, and formed by two glucose units) and β-glycosidases (which act on the cellobioses that release glucose molecules) (Marques et al, 2018;Gaete et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of enzymatic production of hydrolases and oxyredutases by Fusarium pseudocircinatum and Corynespora torulosa isolated from caesarweed (Urena lobata L., 1753)

Santiago

Oliveira

et al. 2022

RSD

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This work evaluates the enzymatic production of hydrolases and oxireductases by endophytic fungi isolated from leaves of the caesarweed (Urena lobata L.), which is a perennial plant that is well adapted to the Amazon floodplains region, being and is widely used in the production of hessian sacks and other products of natural fiber. Fungi strains Fusarium sp. (1290) and Corynespora sp. (1291) were reactivated, and had their DNA extracted and sequenced to obtain molecular identification. For enzymatic production, dried and ground caesarweed was used as a substrate in the mineral salt solutions Manachini and GLBN 40 over during 10 days of submerged cultivation (CS) under agitation. The CA was vacuum filtered daily with a 0.22 µm Millipore membrane to obtain enzymatic extracts, from which the activities of FPase, xylanase, CMCase, β-glycosidase, pectinase, laccase, manganese peroxidase (MnP) and lignin peroxidase (LiP) were evaluated. Lines strains 1290 and 1291 were identified as F. pseudocircinatum and C. torulosa, respectively, the latter being the best producer of laccase (8,691 U/L), MnP (5,353 U/L), β-glycosidase (0.328 U/mL) and CMCase (0.351 U/mL) and the fungus F. pseudocircinatum was the best producer of FPase (1.294 U/mL), xylanase (12.052 U/mL) and pectinase (0.183 U/mL). No LiP activity was detected for either of the strains. The results showed that the strains used are promising for the production of seven of the eight quantified enzymes, and these enzymes are of interest to several industrial sectors.

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Section: Introductionmentioning

confidence: 99%

Evaluation of enzymatic production of hydrolases and oxyredutases by Fusarium pseudocircinatum and Corynespora torulosa isolated from caesarweed (Urena lobata L., 1753)

Santiago

Oliveira

et al. 2022

RSD

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“…De acordo com Gaete et al (2020), as empresas agroindustriais tem gerado grandes quantidades de resíduos que podem gerar problemas ambientais e custos elevados na produção. Existe assim uma necessidade de reutilizar esses resíduos agrícolas, pois eles podem serem utilizados como matéria prima de baixo custo.…”

Section: Introductionunclassified

Aplicação de extrato multienzimático fúngico para clarificação do suco do umbu

Gomes

Silva

Andrade

et al. 2022

RSD

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O umbu (Spondias tuberosa Arruda), conhecido também como imbu ou ambu, é um fruto do umbuzeiro, fruto natural do semiárido brasileiro, que pertence à família das anacardiáceas, cujo gênero é Spondias. As enzimas têm a capacidade de atender a alta demanda da indústria alimentícia, farmacêutica e química. Elas podem ser utilizadas como catalisadores, uma vez que podem acelerar a velocidade das reações e podem ter aplicação, durante os processos de produção de diversos compostos, como, a determinação sensorial e aumento da vida útil na prateleira. Este estudo tem como objetivo analisar se a utilização de um extrato multienzimático fúngico na preparação do suco de umbu consegue hidrolisar a pectina e demais interferentes, que alteram a cor e demais propriedades organolépticas do suco. A pesquisa possui abordagem qualitativa, que tem a finalidade de formularem relações entre características experimentais determináveis, de um objeto de estudo ou classe de fenômenos. As pesquisas ocorreram no laboratório de uma faculdade no interior da Bahia, na cidade de Vitória da Conquista. Os resultados demonstraram que o fungo Rhizopus oligosporus registrado 011240290N foi eficiente na produção de poligalacturonase, sendo uma alternativa para o reaproveitamento do resíduo agroindustrial do café. Os resultados obtidos são considerados promissores quando comparados com os dados da literatura, demonstrando que podem ser utilizados para clarificação de sucos, sendo que a enzima apresentou excelentes atividades de pH, turbidez, densidade, acidez total e brix.

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“…This is because the waste generated needs to be treated before its disposal, which requires cost and labor, and is considered, in many cases, an operating cost for companies. When the disposal is done incorrectly, the waste can cause environmental damage, acting as a source of environmental contamination (Lousada Junior, Neiva, Rodriguez, Pimentel, & Lôbo, 2005;Gaete, de Souza Teodoro, & Martinazzo, 2020;Ricardino, Souza, & da Silva Neto, 2020).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition of Malted Barley Residue from Brewery

Trevizan¹,

Bido²,

Ferrari³

et al. 2021

JMS

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The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

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Utilização de resíduos agroindustriais para produção de celulase: uma revisão

Cited by 3 publications

References 42 publications

Evaluation of enzymatic production of hydrolases and oxyredutases by Fusarium pseudocircinatum and Corynespora torulosa isolated from caesarweed (Urena lobata L., 1753)

Evaluation of enzymatic production of hydrolases and oxyredutases by Fusarium pseudocircinatum and Corynespora torulosa isolated from caesarweed (Urena lobata L., 1753)

Aplicação de extrato multienzimático fúngico para clarificação do suco do umbu

Nutritional Composition of Malted Barley Residue from Brewery

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