Use of Pycnoporus sanguineus strains to the production of enzymes with potential applications on the bread industry
DOI:
https://doi.org/10.18633/biotecnia.v24i1.1529Keywords:
basidiomycete, carbohydrolases, laccase, native strainAbstract
The use of enzymes such as α-amylases, xylanases and glucosidases is a good alternative to obtain hihger efficiency in the products of the bakery industry, without leaving to mention the laccase that it has shown promising potential. Thus, the objective of this study was to obtain enzyme concentrates of xylanases, amylases, cellulases and laccases from native strains of Pycnoporus sanguineus. For which, the effect of the culture medium on the laccase production was evaluated together with the solid medium screening of xylanases, amylases and cellulases. Laccase and carbohydrolases units were determined from the enzyme concentrates obtained. The higher laccase titers occurred in the Tx2 medium. Regarding carbohydrolases, they were showed up at different levels of activity and combinations. The concentrate with higher titers of amylase and laccase was CH116, while LE90 had the greater xylanase activity and LE133 of cellulase. The CH116 strain was a producer of amylase, cellulase, xylanase and laccase, being the one with the higher potential in the bakery industry, while LE90 can be used in the paper industry due to its combination of xylanases and laccase.
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