Production of enzymes by Aspegillus spp. under solid state fermentation in coffee husk

Abstract

The use of agro-industrial waste as raw material in bioprocesses is an economic alternative and natural balance. The aim of this study was to evaluate the production of amylase, CMCase, avicelase and pectinase by three strains of Aspergillus spp. (LEMI 1, LEMI 2 and LEMI 3) cultivated on solid state fermentation in coffee husk, for 21 days. The results indicated that all the fungal isolates were able to produce all enzymes. Higher amylase activity was recorded at 12 days of fermentation (178,36 nKat.g^-1) for strain LEMI 3. This isolate also showed the best results for CMCase (63,34 nKat.g^-1), but in a shorter fermentation time (3 days). To avicelase and pectinase, the LEMI 2 isolate showed higher activity of these enzymes, at 21 days of fermentation (36,67 and 103,35 nKat.g^-1, respectively). Regardless of fungal isolates, the fermentation time influenced the activity of all enzymes, whereas for amylase and CMCase, highest activities were recordedat initial days of fermentation while for avicelase and pectinase, higher enzymatic activities were found at final times of fermentation.