Comparative Evaluation of Peptidases Produced by Penicillium corylophilum and Penicillium waksmanii in Solid State Fermentation Using Agro-industrial Residues
作者： Hamilton Cabral , Ronivaldo Rodrigues da Silva , Tamara Ângelo
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摘要: In this present work, the best conditions for production of peptidases under solid state fermentation by fungi Penicillium corylophilum and waksmanii, partial purification using Sephadex G-75 gel filtration column, as well biochemical characterization purified enzymes were investigated. P. showed in medium containing wheat bran, agro-industrial residue, without additives (egg albumin or casein), which peptidase activity reached 520 U mL -1 enzyme displayed optimum between pH range from 7 to 8 60 °C. It also high stability wide temperature until 45 °C min incubation. On other hand, was noted a bran (95%) casein (5%), reaching 545 , with proteolytic at 7.5 55 The mainly stable 9 temperatures secreted both inhibited presence phenylmethane sulfonyl fluoride, showing that they belong subclass serine peptidases.
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