Brewery Wastes Reuse for Protease Production by Lactic Acid Bacteria Fermentation
| Autor: | Paula Fernandes de Aguiar, João B. Almeida e Silva, Thiago Rocha Dos Santos Mathias, Pedro Paulo Moretzsohn de Mello, Eliana Flávia Camporese Sérvulo |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
General Chemical Engineering medicine.medical_treatment 010501 environmental sciences 01 natural sciences Industrial and Manufacturing Engineering Microbiology chemistry.chemical_compound 010608 biotechnology medicine Food science Ethanol precipitation 0105 earth and related environmental sciences chemistry.chemical_classification Protease biology Chemistry Proteolytic enzymes biology.organism_classification Yeast Lactic acid Enzyme Lactic acid fermentation Bacteria Food Science Biotechnology |
| Zdroj: | Food Technology and Biotechnology. 55 |
| ISSN: | 1334-2606 1330-9862 |
| DOI: | 10.17113/ftb.55.02.17.4378 |
| Popis: | This study evaluated the use of three solid brewery wastes: brewer's spent grain, hot trub and residual brewer's yeast, as alternative media for the cultivation of lactic acid bacteria to evaluate their potential for proteolytic enzyme production. Initially, a mixture experimental design was used to evaluate the effect of each residue, as well as different mixtures (with the protein content set at 4%) in the enzyme production. At predetermined intervals, the solid and liquid fractions were separated and the extracellular proteolytic activity was determined. After selecting the best experimental conditions, a second experiment, factorial experimental design, was developed in order to evaluate the protein content in the media (1 to 7%) and the addition of fermentable sugar (glucose, 1 to 7%). Among the wastes, residual yeast showed the highest potential for the production of extracellular enzymes, generating a proteolytic extract with 2.6 U/mL in 3 h. However, due to the low content of the fermentable sugars in the medium, the addition of glucose also had a positive effect, increasing the proteolytic activity to 4.9 U/mL. The best experimental conditions of each experimental design were reproduced for comparison, and the enzyme content was separated by ethanol precipitation. The best medium produced a precipitated protein with proteolytic activity of 145.5 U/g. |
| Databáze: | OpenAIRE |
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