Production of Cutinase by Fusarium oxysporum on Brazilian Agricultural By-products and its Enantioselective Properties |
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Authors: | Laira P Fraga Patrícia O Carvalho Gabriela A Macedo |
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Affiliation: | (1) Food Science Department, Food Engineering Faculty, University of Campinas—UNICAMP, P.O. Box 6121, CEP 13083-862 Campinas, SP, Brazil;(2) Sao Francisco University, Bragan?a Paulista, Brazil; |
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Abstract: | The production of cutinase by solid-state fermentation, using by-products such as wheat bran, rice bran, or soybean rind,
was carried out using a Fusarium oxysporum strain. The fermentation process was optimized using a central composite design. The best conditions for cutinase production
were achieved at 28–30 °C, with water added at 100–150% (w/w) after 72 h of incubation, in the range of 11.7–15.5 U/mL. In addition, the resolution of (R,S)-2-octanol and (R,S)-ibuprofen was performed to evaluate the enantioselectivity of the preparations of cutinase. The cutinase produced from the
soybean rind attained higher yields and enantioselectivity in the resolution of (R,S)-2-octanol with octanoic acid in isooctane (E = 9.6). For the (R,S)-ibuprofen resolution, the cutinase produced from rice bran reached the best yields (E = 5.6). This work demonstrated that the enzymes can be produced from different media, such as from by-products or residues
rich in carbon sources that do not necessarily present the same biochemical properties, which may be useful for industrial
applications. |
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