Dados do Trabalho

Título

STANDARDIZATION AND OPTIMIZATION OF EXTRACELLULAR AMYLASE INDUCTION MEDIUM FROM RICE-DERIVED STARCH

Introdução

The use of microorganisms linked to food in enzyme biotechnology represents a promising strategy for sustainable and efficient enzyme production with diverse industrial applications. Bacteria, yeast, and other fungi are examples of microorganisms that have the capability to produce a wide range of enzymes with biotechnological potential, including amylolytic enzymes by lactic acid bacteria, which are commonly found in fermented foods. These enzymes have applications in the food industry for glucose syrup production, starch modification, and manufacture of bakery products. Thus, the objective of this study was to develop a starch-rich growth medium that could stimulate the secretion of extracellular amylases by bacteria previously isolated from fermented milk samples.

Material e Métodos

Previously isolated bacteria obtained from two commercial fermented milk samples were characterized, isolated, and screened for their ability to produce extracellular amylases in a synthetic medium containing pure starch as a carbon source. Positive strains were subsequently grown in a medium containing rice starch as a carbon source to simulate experimental conditions more approximately to industrial settings. The medium was optimized to enhance amylase production. To determine the efficacy of enzymatic activity, a hydrolyzing capacity (HC) index was calculated from the ratio between the halo zone and the bacterial colony diameter.

Resultados e Discussão

The majority of the 16 isolates that were analyzed were gram-positive bacilli. Furthermore, two of these isolates exhibited the capability to grow and generate extracellular amylases in both a synthetic and a medium comprised of a natural rice-derived polymer.

Conclusão

The sampled microorganisms exhibited the capacity to degrade the target polymer in its native state, demonstrating a higher degree of adaptability. They were able to process a more complex molecule than their synthetic counterpart, making them a more suitable choice for use in bioreaction processes in the food industry. Furthermore, these microorganisms could be utilized to generate reducing sugars from rice production waste employed on industrial fermentation processes. The outcomes of current research indicate that food-derived microorganisms have significant potential as a source for novel enzymes that can be used in industrial processes. Exploiting this frontier in biotechnology offers opportunities for sustainable enzyme production and could drive industrial innovation.