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Food Science and Technology (Campinas)

versión impresa ISSN 0101-2061

Resumen

CORREA, Thamy Lívia Ribeiro; MOUTINHO, Stella Karla dos Santos; MARTINS, Meire Lelis Leal  y  MARTINS, Marco Antônio. Simultaneous α-amylase and protease production by the soil bacterium Bacillus  sp. SMIA-2 under submerged culture using whey protein concentrate and corn steep liquor: compatibility of enzymes with commercial detergents. Ciênc. Tecnol. Aliment. [online]. 2011, vol.31, n.4, pp.843-848. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20612011000400003.

Protease and α-amylase production by a thermophilic Bacillus  sp. SMIA-2 cultivated in liquid cultures containing 0.25% (w/v) starch as a carbon source reached a maximum at 18 hours (47 U.mg-1 Protein) and 36 hours (325 U.mg-1 Protein), respectively. Culture medium supplementation with whey protein concentrate (0.1%, w/v) and corn steep liquor (0.3%, w/v) not only improved the production of both enzymes but also enabled them to be produced simultaneously. Under these conditions, α-amylase and protease production reached a maximum in 18 hours with levels of 401 U.mg-1 protein and 78 U.mg-1 protein, respectively. The compatibility of the enzymes produced with commercial laundry detergent was investigated. In the presence of Campeiro® detergent, α-amylase activity increased while protease activity decreased by about 27%. These enzymes improved the cleaning power of Campeiro® detergent since they were able to remove egg yolk and tomato sauce stains when used in this detergent.

Palabras clave : proteases; α-amylase; thermophilic bacterium; Bacillus sp; detergents.

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