African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12258

Full Length Research Paper

Characterization of α-amylase produced by the endophytic strain of Penicillium digitatum in solid state fermentation (SSF) and submerged fermentation (SMF)

Sideney Becker Onofre
  • Sideney Becker Onofre
  • Center of Exact and Environmental Sciences - Postgraduate Program in Technology and Innovation Management - PPGTI - Regional Community University of Chapecó - UNOCHAPECÓ - Av. Senador Attílio Fontana, 591-E EFAPI - 89809-000 - Chapecó - Santa Catarina - Brazil.
  • Google Scholar
Dirceu Abatti
  • Dirceu Abatti
  • Paraná Southwest Education Union - UNISEP - Course in Environmental Engineering - Av. Presidente Kennedy, 2601 - Dois Vizinhos - Paraná - Brazil.
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Douglas Refosco
  • Douglas Refosco
  • Paraná Southwest Education Union - UNISEP - Course in Environmental Engineering - Av. Presidente Kennedy, 2601 - Dois Vizinhos - Paraná - Brazil.
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Amarildo Antonio Tessaro
  • Amarildo Antonio Tessaro
  • Paraná Southwest Education Union - UNISEP - Course in Environmental Engineering - Av. Presidente Kennedy, 2601 - Dois Vizinhos - Paraná - Brazil.
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Jean Alisson Becker Onofre
  • Jean Alisson Becker Onofre
  • Paraná Southwest Education Union - UNISEP - Course in Environmental Engineering - Av. Presidente Kennedy, 2601 - Dois Vizinhos - Paraná - Brazil.
  • Google Scholar
Alessandra Buss Tessaro
  • Alessandra Buss Tessaro
  • Federal University of Pelotas – UFPel - Postgraduate Program in Materials Science and Engineering. Rua Flores da Cunha, 809 – Pelotas – Rio Grande do Sul – Brazil.
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  •  Received: 25 March 2016
  •  Accepted: 10 June 2016
  •  Published: 13 July 2016

Abstract

α-Amylases are enzymes responsible for breaking the α-1,4 bond in polysaccharides with three or more glucose units, occupying the second place in the most widely employed enzymes in industry in the world. The objective of this study was to compare the yields of α-amylase produced by the endophytic fungus, Penicillium digitatum, strain D1-FB, isolated from Baccharis dracunculifolia D.C. (Asteraceae), through the solid state fermentation (SSM) and submerged fermentation (SmF) processes, in addition to characterizing the produced enzyme. The two fermentations were conducted for 120 h, taking samples every 24 h to obtain the peaks of production. The enzymes were characterized according to their optimal pH and temperature for performance and stability regarding the incubation in the presence of ions, variations in pH and temperature. The maximum yield of the enzyme was observed with SSF, using rice bran as substrate after 72 h of fermentation, with 1,625 U/mL. The α-amylase had an optimal pH at 6.5 and optimal temperature at 37°C. All the ions resulted in a decrease in the activity of α-amylase in the concentration of 5 mM. The enzyme proved to be quite stable in a pH range of 6.0 to 7.5 and up to the temperature of 37°C, but it presented great drops in activity with temperatures above 45°C and in the presence of ions at the concentration of 5 mM.

Key words: Penicillium digitatum, α-amylase, starch, enzymes, endophytic.