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SIQUEIRA, A. C. R. Fermentation bioprocesses, purification, characterization and stabilization of peptidase secreted by the fungus Aspergillus terreus. 2013. 67 p. Dissertation (Master). Faculdade de Ciências Farmacêuticas de Ribeirão Preto – Universidade de São Paulo, Ribeirão Preto, 2013. Filamentous fungi are extensively used in the production of biotechnological products in industry because of their versatility and one of the examples are peptidases which constitute a major class of hydrolytic enzymes. The peptidases are hydrolases which catalyze the cleavage of peptide bonds of proteins and microorganisms that are responsible for the physiological and pathological roles, in addition to having many applications in various industrial fields. This study evaluated various bioprocesses for fermentative production of peptidases by the fungus Aspergillus terreus. This microorganism was able to produce peptidase in both bioprocess, solid or submerged, achieving better performance in the solid bioprocess with peak of production of 677U/mL under the conditions 5g wheat bran, 72 hours, 30°C and 75% humidity . Using submerged fermentation bioprocess we also obtained satisfactory results with peak of activity of 360U/mL with conditions of standard medium supplemented with 0.5% casein, 72 hours and 35°C. Biochemical characterization of the two partial purified extracts showed similarities between some characteristics of the enzymes produced, as large optimum pH range spanning regions acidic, neutral and alkaline point temperature optimum of 55 ° C and the inhibition profile of PMSF and EDTA. However, the stability profiles (pH and temperature) and behavior in addition ions showed different responses to each extract, which suggests the production of different enzymes in different ways. Microencapsulation by Spray Drying and stabilization process was obtaining satisfactory yields of 37.5 to 58.2%, with levels above 50% of enzyme activity. In contrast, the enzyme immobilization step was effective in bonding the support, but was not able to stabilize the enzyme present in the extract, which was characterized by the loss of proteolytic activity.

Bioprocessos fermentativos, purificação, caracterização e estabilização de peptidase secretada pelo fungo Aspergillus terreus