Selection and isolation of fungi strains and the use of banana peel a suport for lipases production
Mariane Daniella da Silva, Fernanda Maria Pagane Guereschi Ernandes, Crispin Humberto Garcia Cruz
Abstract
Lipases are important enzymes in biotechnological processes, mainly due to their ability to catalyze a wide range of reactions of interest to the food and pharmaceutical industry, including anti-cholesterol, anti-inflammatory and thrombolytic agents, in the chemical industry, among others. These enzymes can modify the properties of lipids either by changing the position of the fatty acid chain in the molecule, or by exchanging one or more acids for different ones. Lipases are obtained from animal, vegetable or microbial cells, however, those of microbial origin are currently the most used industrially. This work aimed to isolate and select fungi that produce lipolytic enzymes, as well as the study of the production of these enzymes by semi-solid fermentation using banana peel and using residues from the agribusiness, wheat bran and bagasse of sugar cane. After the selection process, using baits soaked in soy oil, olive oil and coconut milk, the isolates with the highest enzyme index were used to study the production of lipase using residues in fermentation. Among the isolates selected as lipase producers, maximum production was achieved by the MO 56 strain from baits soaked in soybean oil, when 40% of wheat bran was used as a substrate and banana peel as a support, resulting in 1.46 µmol.g-1 of enzymatic activity. The choice of banana peel as a support proved to be adequate and its granulometry provided an appropriate aeration for the supports, preventing their compaction, in addition to maintaining their homogeneous humidity without showing exudation throughout the fermentation process.