Production and Catalytic Properties of Amylases from<i>Lichtheimia ramosa</i>and<i>Thermoascus aurantiacus</i>by Solid-State Fermentation

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  • Ana Paula Aguero de Oliveira
    Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil
  • Maria Alice Silvestre
    Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil
  • Nayara Fernanda Lisboa Garcia
    Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil
  • Heloíza Ferreira Alves-Prado
    Faculty of Engineering, Department of Phytotechnology, Food Technology and Social Economy, São Paulo State University (FEIS/UNESP), Avenida Brasil, No. 56, 15385-000 Ilha Solteira, SP, Brazil
  • André Rodrigues
    Laboratory of Fungal Ecology and Systematics, Biosciences Institute, Department of Biochemistry and Microbiology, São Paulo State University (IB/UNESP), Avenida 24A, No. 1515, 13506-900 Rio Claro, SP, Brazil
  • Marcelo Fossa da Paz
    Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil
  • Gustavo Graciano Fonseca
    Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil
  • Rodrigo Simões Ribeiro Leite
    Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados (FCBA/UFGD), Rodovia Dourados/Itahum, km 12, 79804-970 Dourados, MS, Brazil

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<jats:p>The present study compared the production and the catalytic properties of amylolytic enzymes obtained from the fungi<jats:italic>Lichtheimia ramosa</jats:italic>(mesophilic) and<jats:italic>Thermoascus aurantiacus</jats:italic>(thermophilic). The highest amylase production in both fungi was observed in wheat bran supplemented with nutrient solution (pH 4.0) after 96 hours of cultivation, reaching 417.2 U/g of dry substrate (or 41.72 U/mL) and 144.5 U/g of dry substrate (or 14.45 U/mL) for<jats:italic>L. ramosa</jats:italic>and<jats:italic>T. aurantiacus</jats:italic>, respectively. The enzymes showed higher catalytic activity at pH 6.0 at 60°C. The amylases produced by<jats:italic>L. ramosa</jats:italic>and<jats:italic>T. aurantiacus</jats:italic>were stable between pH 3.5–10.5 and pH 4.5–9.5, respectively. The amylase of<jats:italic>L. ramosa</jats:italic>was stable at 55°C after 1 hour of incubation, whereas that of<jats:italic>T. aurantiacus</jats:italic>maintained 60% of its original activity under the same conditions. Both enzymes were active in the presence of ethanol. The enzymes hydrolyzed starch from different sources, with the best results obtained with corn starch. The enzymatic complex produced by<jats:italic>L. ramosa</jats:italic>showed dextrinizing and saccharifying potential. The enzymatic extract produced by the fungus<jats:italic>T. aurantiacus</jats:italic>presented only saccharifying potential, releasing glucose monomers as the main hydrolysis product.</jats:p>

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