Production of amylases by wild yeasts in response to different culture conditions
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v8n3.coelhoKeywords:
central composite rotatable design, enzyme, Plackett & Burman design, response surface methodology, starchAbstract
Ethanol can be produced from several raw starch species, as well as from their wastes. Hence, in view of several raw material for ethanol production it is necessary to study and select wild microorganism strains, which demonstrate the ability to hydrolyze starch into fermentable sugars. Thus, the aim of this study was investigated, under submerged culture, the statistical effect of culture parameters on the amylases activity produced by wild yeasts, isolated from puba flour production. Plackett e Burman design (PB) was used to screen and evaluate the influence of temperature, initial pH, inoculum, starch, peptone and yeast extract concentrations on the enzyme activity. By PB results was observed that temperature, inoculum, and starch concentration showed significant influence (p < 0.10) over process. Central Composite Rotatable Design (CCRD) showed that amylase activity is influenced by linear effect of temperature and soluble starch concentration (p < 0.05). Finally, response surface methodology revealed that the optimum amylase activity could be obtained with increasing of starch concentration and temperature. Thus, the results obtained in the current study suggest that the amylases produced by the PB-34 strain have potential for future studies related with the production of ethanol from starchy materials.
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