ISSN 2736-1756
Advanced Journal of Microbiology Research Vol. 2011
Available online at http://internationalscholarsjournals.org/journal/ajmr
© 2011 International Scholars Journals
Full Length Research Paper
Amylolytic enzymes produced by the fungus Colletotrichum gloeosporioides in rice semi-solid fermentation
Sideney Becker Onofre*, Paula Steilmnn, Julia Bertolini, Daniele Rotta, Aline Sartori, Francini Yumi Kagimura, Sara Ângela Groff and Luciana Mazzali
Laboratory of Microbiology of the Paranaense University – UNIPAR – Unit Campus Francisco Beltrão, Paraná, Brasil.
Accepted 08 March, 2011
Abstract
Amylases are enzymes that hydrolyze starch, releasing several products including dextrines and small polymers of glucose units. This work investigated the capacity of the endophytic fungus Colletotrichum gloeosporioides of producing the amylolytic enzymes a-amylase and glucoamylase through fermentation in semi-solid medium of residues of the processing of rice, without supplementation. The a-amylase activity was determined according to the methodology of Pandey et al. (2005) and that of glucoamylase was determined through the release of reducing sugars, dosed by the DNS method described by Soccol (1992). The results show that the fungus C. gloeosporioides showed the highest peaks of enzymatic production at 96 h, where 563.32 U/g of a-amylase and 345.30 U/g of glucoamylase were obtained at 28°C and pH 5.49. With these data it is concluded that the fungus C. gloeosporioides has great capacity of producing amylolytic enzymes (a-amylase and glucoamylase) through fermentation in rice-based solid state without supplementation.
Key words: Starch, biotechnology, enzymes, processes, endophytic,