Atividade proteolítica de micro-organismos isolados da chicha em soro de leite por métodos bioquímicos qualitativos e quantitativos

Abstract

Proteases are enzymes with a broad spectrum of industrial applications and reuse of their residues, such as whey, which made analyzes of nutritional composition and physico-chemical conditions that favor growth and microbial development. The objective of this work was to evaluate the proteolytic production by microorganisms isolated from the indigenous beverage based on Chicha maize for biotransformation of the cheese making subproduct, whey. Using qualitative biochemical methods, evaluating the presence of degradation halo in specific proteolytic media as indicative, and quantitative, with the determination of proteolytic activity in uL.mg-1 analyzing solid media concentrations supplemented with effluent concentrations, industrialized casein protein and a control without supplementation in 24h, 48h and 72h assay. The fungal isolates Lodderomyces elongisporus AY391847.1 in AN with 0.01% of whey in 72h of culture and Candida metapsilosis KF131734.1 in AN with 0.01% of whey in 48h and 72h of culture presented activities (p> 0.05), which are considered as a biological alternative with a proteolytic potential for reuse of the industrial dairy effluent.