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| Registros recuperados : 204 | |
| Registros recuperados : 204 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroenergia. Para informações adicionais entre em contato com cnpae.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
04/12/2023 |
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Data da última atualização: |
11/04/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 3 |
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Autoria: |
ROMERO PELÁEZ, R. D.; SERRA, L. A.; WISCHRAL, D.; CUNHA, J. R. B.; MENDES, T. D.; PACHECO, T. F.; SIQUEIRA, F. G. de; ALMEIDA, J. R. M. de. |
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Afiliação: |
RUBÉN DARÍO ROMERO PELÁEZ, UNIVERSIDADE DE BRASÍLIA; LUANA ASSIS SERRA; DAIANA WISCHRAL; JOICE RAÍSA BARBOSA CUNHA; THAIS DEMARCHI MENDES, CNPAE; THALYTA FRAGA PACHECO, CNPAE; FELIX GONCALVES DE SIQUEIRA, CNPAE; JOAO RICARDO MOREIRA DE ALMEIDA, CNPAE. |
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Título: |
Improvement of laccase activity in co-culture of Panus lecomtei and Sporidiobolus pararoseus and its application as an enzymatic additive in biomass hydrolysis and dye decolorization. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Fermentation, v. 9, n. 11, 945, 2023. |
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DOI: |
https://doi.org/10.3390/fermentation9110945 |
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Idioma: |
Inglês |
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Conteúdo: |
This work investigates the effects of the co-culture between the filamentous fungus Panus lecomtei and the yeast Sporidiobolus pararoseus in the production of laccases. The variations of time interval and inoculum volume of S. pararoseus in co-cultures with P. lecomtei stimulated laccase production, reaching its highest activity at nearly 2960.7 ± 244 U/mL with a maximum time point of 120 h and 2.0% (v/v), respectively. Further application in the pretreated sugarcane bagasse hydrolysis was performed, using P. lecomtei and S. pararoseus extract added to an enzyme mixture from the co-culture of P. lecomtei and Trichoderma reesei that positively favored the hydrolysis efficiency by 66.87%. Furthermore, the addition of P. lecomtei and S. pararoseus extract increased the degradation of industrial anthraquinone Remazol Brilliant Blue R by 78.98%. As a result, the extract derived from the co-culture of P. lecomtei and S. pararoseus rich in laccases presents potential in biotechnological applications, being suitable in the hydrolysis of lignocellulosic biomass and the degradation of unwanted dyes released in the environment. |
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Palavras-Chave: |
Enzyme cocktail; Fungal co-culture; Laccases. |
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Thesaurus NAL: |
Lignocellulose. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02020naa a2200265 a 4500
001 2159083
005 2024-04-11
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/fermentation9110945$2DOI
100 1 $aROMERO PELÁEZ, R. D.
245 $aImprovement of laccase activity in co-culture of Panus lecomtei and Sporidiobolus pararoseus and its application as an enzymatic additive in biomass hydrolysis and dye decolorization.$h[electronic resource]
260 $c2023
520 $aThis work investigates the effects of the co-culture between the filamentous fungus Panus lecomtei and the yeast Sporidiobolus pararoseus in the production of laccases. The variations of time interval and inoculum volume of S. pararoseus in co-cultures with P. lecomtei stimulated laccase production, reaching its highest activity at nearly 2960.7 ± 244 U/mL with a maximum time point of 120 h and 2.0% (v/v), respectively. Further application in the pretreated sugarcane bagasse hydrolysis was performed, using P. lecomtei and S. pararoseus extract added to an enzyme mixture from the co-culture of P. lecomtei and Trichoderma reesei that positively favored the hydrolysis efficiency by 66.87%. Furthermore, the addition of P. lecomtei and S. pararoseus extract increased the degradation of industrial anthraquinone Remazol Brilliant Blue R by 78.98%. As a result, the extract derived from the co-culture of P. lecomtei and S. pararoseus rich in laccases presents potential in biotechnological applications, being suitable in the hydrolysis of lignocellulosic biomass and the degradation of unwanted dyes released in the environment.
650 $aLignocellulose
653 $aEnzyme cocktail
653 $aFungal co-culture
653 $aLaccases
700 1 $aSERRA, L. A.
700 1 $aWISCHRAL, D.
700 1 $aCUNHA, J. R. B.
700 1 $aMENDES, T. D.
700 1 $aPACHECO, T. F.
700 1 $aSIQUEIRA, F. G. de
700 1 $aALMEIDA, J. R. M. de
773 $tFermentation$gv. 9, n. 11, 945, 2023.
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