Otimização do meio de cultura para a produção de quitosanase por metarhizium anisopliae em cultivo descontínuo submerso
In this work a Plackett-Burman Design with 8 factors and 12 trials in 2 levels with 3 repetitions at the center point was used in order to investigate the influence of the concentration of chitosan, peptone, yeast extract, NaNO3, K2HPO4, KCl, MgSO4.7H2O and FeSO4 on chitosanase production by Metarhi...
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| Muut tekijät: | |
| Aineistotyyppi: | doctoralThesis |
| Kieli: | por |
| Julkaistu: |
Universidade Federal do Rio Grande do Norte
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| Aiheet: | |
| Linkit: | https://repositorio.ufrn.br/jspui/handle/123456789/15923 |
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| Yhteenveto: | In this work a Plackett-Burman Design with 8 factors and 12 trials in 2 levels with 3
repetitions at the center point was used in order to investigate the influence of the
concentration of chitosan, peptone, yeast extract, NaNO3, K2HPO4, KCl, MgSO4.7H2O
and FeSO4 on chitosanase production by Metarhizium anisopliae. Runs were carried out
using submerged discontinuous cultivation for enzyme production. The results of the
Plackett & Burman Design showed that only two factors, chitosan concentration as well
as FeSO4 had influence on chitosanolytic activity, while the increase in concentration of
other factors not contributed significantly to the quitosanolítica activity. Cultivation
medium optimization for enzyme production was carried out using a Composite Central
Design, with the most important factors for chitosanolytic activity (chitosan and
FeSO4), in accordance with Plackett & Burman Design, and keeping the other nutrients
in their minimum values. On this other design, it was taken the highest limit in Plackett
& Burman Design as the lowest limit (-1) to FeSO4 factor. The results showed that the
enzyme production was favoured by increasing the chitosan concentration and by
decreasing FeSO4. Maximum production for chitosanolytic activity was about 70.0 U/L
and was reached in only 18 h of fermentation, a result about twenty-eight times greater
than a former study using the same microorganism (about 2.5 U/L at 48 h) |
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