Open AccessA novel Thermothelomyces heterothallicus PA2S4T fungus isolated from the soil induces chitinase production using orange peel flour
Author(s) -
Victoria Pommer,
Paula Daniela Helfenstein Rother,
Letícia Mara Rasbold,
José Luis da Conceição Silva,
Alexandre Maller,
Rita de Cássia Garcia Simão,
Marina Kimiko Kadowaki
Publication year - 2021
Publication title -
scientia plena
Language(s) - English
Resource type - Journals
ISSN - 1808-2793
DOI - 10.14808/sci.plena.2021.091501
Subject(s) - chitinase , chitin , fungus , orange (colour) , extracellular , food science , enzyme , chemistry , botany , biology , biochemistry , chitosan
Chitinases are enzymes capable of hydrolysing the β-1,4 bonds of chitin releasing chitooligosaccharides and N-acetylglucosamine and are widely used in food, pharmaceutical, and agricultural industries. Microorganisms are potential producers of this enzyme; however, there are no reports in the literature on the production of chitinase by fungi of the genus Thermothelomyces. Thus, this work aimed to investigate the production of extracellular chitinase using alternative carbon sources by the fungus isolated from soil, Thermothelomyces heterothallicus PA2S4T. The fungus was cultivated in a liquid medium supplemented with carbon sources and incubated at 40°C under stationary conditions for seven days. Orange peel flour was the best inducer for extracellular chitinase, with 82.3 U/mL of enzymatic activity. The highest production of chitinase was obtained on the tenth day, and the optimum pH and temperature for enzyme activity were 4.5 and 50ºC, respectively. Therefore, the fungus T. heterothallicus PA2S4T proved to be promising in the production of extracellular chitinase, which presents pH and temperature characteristics favourable to biotechnological application.