Open AccessSELECTION OF STRAIS PRODUCING FUNGAL CHITOSANASE AND KINETICS
Author(s) -
Raimundo Cosme Silva Filho,
Sergio Carvalho de Santana,
Naveed Khan,
Everaldo Silvino dos Santos,
Gorete Ribeiro Marcedo
Publication year - 2011
Publication title -
holos
Language(s) - English
Resource type - Journals
eISSN - 1807-1600
pISSN - 1518-1634
DOI - 10.15628/holos.2011.605
Subject(s) - chitosanase , chitosan , agar , kinetics , fermentation , strain (injury) , chemistry , food science , volume (thermodynamics) , enzyme , enzyme assay , chromatography , biology , biochemistry , bacteria , physics , anatomy , quantum mechanics , genetics
In this work it was performed a selection of fungal strains able to grow in a specific medium containing chitosan (Chitosan Detector Agar) as the sole carbon source at 0.2%, and a kinetic study was performed to evaluate the best conditions for production of chitosanase from the best producing strain. The selection was made from five strains, previously isolated from soil. In the evaluation of kinetics was accompanied by cell concentration, the protein concentration (mg/mL), the enzyme activity (U/mL) for two volumes of fermentation broth (0.05 and 0.10 mL). The results showed a significant increase in all parameters studied in the first 12 hours of culture. Comparing the activity values for the two volumes of fermentation broth was observed that the volume of 0.05 mL broth showed enzymatic activity always greater than the volume of 0.1 mL