The highest production of α-L-arabinofuranosidase by Penicillium janczewskii in medium with brewer’s spent grain and orange waste was observed when cultivation was carried out in pH 5.0 at 25°C, for 8.5 days under shaking. The α-L-arabinofuranosidase present in the crude filtrate was optimally active at 60°C and pH 4.0; it was stable in a wide range of pH, maintaining 90% of the activity from 2.0 to 8.0. The enzyme was very stable at 40°C, maintaining 90% of the activity within 1 h. The estimated half-life at 50°C was 10 min, and at 60 and 70°C, it was 5 min. This enzyme was activated in the presence of Ba2+, Ca2+, Mn2+ and NH4+ while the ions Pb2+, Mg2+, Hg2+, Co2+ and Cu2+, as well as PMSF, DTT, β-mercaptoethanol, EDTA and SDS inhibited it.
Key words: α-L-Arabinofuranosidase, Penicillium janczewskii, enzyme production, enzyme properties, industrial wastes.
Abbreviations: ABF, α-L-arabinofuranosidase(s); BSG, brewer’s spent grain; OW, orange waste.
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