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Title: | Proteolytic activities of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.) |
Other Titles: | Atividade proteolítica de bactérias, leveduras e fungos filamentosos presentes em grãos de café (Coffea arabica L.) |
Keywords: | Microbial enzyme Protease Coffee fermentation Enzima microbiana Protease Fermentação de café |
Issue Date: | 13-Jul-2009 |
Publisher: | Editora da Universidade Estadual de Maringá |
Citation: | RODARTE, M. P. et al. Proteolytic activity of bacteria, yeasts and filamentous fungi isolated from coffee fruit (Coffea arabica L.). Acta Scientiarum. Agronomy, Maringá, v. 33, n. 3, p. 457-464, jan./fev. 2011. |
Abstract: | One hundred forty-four microorganisms previously isolated from coffee fruit (Coffea arabica) were grown on casein agar to evaluate their proteolytic activities. Fifty percent of filamentous fungi, 52.5% of bacteria and 2.6% of yeasts were able to secrete proteases. Positive isolates were further examined in liquid culture for their protease activities by hydrolysis of casein at different pH values (5.0, 7.0 and 9.0) at 30 o C. Bacillus megaterium, B. subtilis, Enterobacter agglomerans, Kurthia sp, Pseudomonas paucimobilis and Tatumella ptyseos demonstrated the highest proteolytic activities at pH 9.0. One yeast isolate, Citeromyces matritensis, had a proteolytic activity of 2.40 U at pH 5.0. Aspergillus dimorphicus, A. ochraceus, Fusarium moniliforme, F. solani, Penicillium fellutanum and P. waksmanii showed the highest activities. Of the bacterial isolates, the highest enzyme activities were observed in B. subtilis 333 (27.1 U), Tatumella ptyseos (27.0 U) and B. megaterium 817 (26.2 U). Of the filamentous fungi, Aspergillus ochraceus (48.7 U), Fusarium moniliforme 221 (37.5 U) and F. solani 359 (37.4 U) had the highest activities at pH 9.0. |
URI: | http://repositorio.ufla.br/jspui/handle/1/4689 http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/6734 |
Appears in Collections: | DCA - Artigos publicados em periódicos |
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