Artículos de revistas
Production of Cutinase by Fusarium oxysporum on Brazilian Agricultural By-products and its Enantioselective Properties
Registro en:
Food And Bioprocess Technology. Springer, v. 5, n. 1, n. 138, n. 146, 2012.
1935-5130
WOS:000299520700015
10.1007/s11947-009-0261-4
Autor
Fraga, LP
Carvalho, PO
Macedo, GA
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The production of cutinase by solid-state fermentation, using by-products such as wheat bran, rice bran, or soybean rind, was carried out using a Fusarium oxysporum strain. The fermentation process was optimized using a central composite design. The best conditions for cutinase production were achieved at 28-30 A degrees C, with water added at 100-150% (w/w) after 72 h of incubation, in the range of 11.7-15.5 U/mL. In addition, the resolution of (R,S)-2-octanol and (R,S)-ibuprofen was performed to evaluate the enantioselectivity of the preparations of cutinase. The cutinase produced from the soybean rind attained higher yields and enantioselectivity in the resolution of (R,S)-2-octanol with octanoic acid in isooctane (E = 9.6). For the (R,S)-ibuprofen resolution, the cutinase produced from rice bran reached the best yields (E = 5.6). This work demonstrated that the enzymes can be produced from different media, such as from by-products or residues rich in carbon sources that do not necessarily present the same biochemical properties, which may be useful for industrial applications. 5 1 138 146 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
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