Solid state fermentation: parameters influencing coagulant production and toxicity evaluation of a representative of the deuteromycetes
DOI:
https://doi.org/10.18593/evid.36441Keywords:
bioprocess, enzymes, filamentous fungus, dairy products, cheeseAbstract
The growing consumption of cheese and the scarcity of curds have encouraged the search for new sources of milk coagulating enzymes. Aspergillus sp. have stood out for synthesizing coagulants with biochemical characteristics for use in cheese production. The aim of this study was to evaluate the biological and physical parameters that influence the production of coagulants by a species of Aspergillus and to assess the toxicity of the crude extract. Aspergillus flavo-furcatis DPUA 1461 from the DPUA Culture Collection at the Federal University of Amazonas was grown on Czapek agar, yeast extract and peptone in Petri dishes at 25 ºC for seven days. Solid-state fermentation used açaí waste and cupuaçu peel supplemented with rice bran. A complete factorial design 23 was carried out to evaluate the influence of the age and size of the inoculum and fermentation time on the production of proteolytic enzymes and coagulant. The coagulant ratio was determined. The toxicity of the extracts was assessed using Artemia salina and human fibroblasts. A. flavo-furcatis DPUA 1461 produced proteases with maximum activity (65.5 U/mL) with 10% (v/v) inoculum, in 5 days at 120 h of FES. The maximum coagulant production (656.7 U) was observed in the 10% inoculum, at 288h of fermentation and 10 days of inoculum. The highest coagulant ratio (15.5) was obtained with 3% inoculum, 10 days and 288h of bioprocess. Amazonian lignocellulosic residues are effective substrates for the production of coagulants with potential for use in cheese production by Aspergillus flavo-furcatis DPUA 1461
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