Resumo

SALINAS SANCHEZ, Susana Daniela et al. Use of Pycnoporus sanguineus strains to the production of enzymes with potential applications on the bread industry. Biotecnia [online]. 2022, vol.24, n.1, pp.62-68.  Epub 13-Jun-2022. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v24i1.1529.

The use of enzymes such as α-amylases, xylanases and glucosidases is a good alternative to obtain higher efficiency in the bakery industry, not to mention laccase which has shown promising potential. Thus, the objective of this study was to obtain enzyme concentrates of xylanases, amylases, cellulases and laccases from Pycnoporus sanguineus native strains. For which, the effect of 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 present 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 in the paper industry, due to its combination of xylanases and laccase.

Palavras-chave : basidiomcietos; carbohydrolases; laccase; native strain.

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