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Use of food wastes for the production of amylases and proteases by Rhizopus microsporus var. oligosporus in solid state fermentation

Grant number: 17/02909-7
Support Opportunities:Scholarships in Brazil - Scientific Initiation
Effective date (Start): July 01, 2017
Effective date (End): December 31, 2017
Field of knowledge:Biological Sciences - Microbiology - Applied Microbiology
Principal Investigator:Pedro de Oliva Neto
Grantee:Bárbara Castelli Garnica
Host Institution: Faculdade de Ciências e Letras (FCL-ASSIS). Universidade Estadual Paulista (UNESP). Campus de Assis. Assis , SP, Brazil


Worldwide, an annual waste of 1.3 billion tons of food is estimated, the equivalent of a third of all food produced for consumption. Amylolytic and proteolytic enzymes are the most requested by industries and account for about 30% to 60% of the total of enzymes on the world market, respectively. The production of such biomolecules from microorganisms by fermentation processes, using food and agro-industrial wastes as substrates, are possible. Fungi are advantageous because they are sources of a wide range of enzymes. The Rhizopus microsporus var. oligosporus species is highlighted for presenting a recognized guarantee of food safety, allowing its applicability in various processes involving food and feed. In this sense, the present work aims apply food residues as substrate for the production of amylolytic and proteolytic enzymes by Rhizopus microsporus var. oligosporus using solid state fermentation (SSF). For this, the kinetics of the production of amylases and proteases by the fungus at different FES times, for up to 9 days. Then, the production will be optimized by a D-optimal mixture design using food residue, bagasse sugarcane and wheat bran as substrates supplemented with ammonium sulfate, potassium phosphate monobasic and urea in a salts solution. The solid residue after FES optimized cultivation and with, corn steep liquor supplementation will consist of the substrate not used in the first culture mixed with grown biomass, and it will be submitted to a second culture by incubating it in the conditions previously defined. Such procedure will aim to obtain the maximum enzymatic production from the initial substrate. The final residue obtained after the second culture will be chemically characterized. At the end, the enzymatic extract produced will be applied for the hydrolysis of food residues to release glucose. (AU)

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