Skip navigation
Please use this identifier to cite or link to this item: http://repositorio.unb.br/handle/10482/29848
Files in This Item:
File SizeFormat 
ARTIGO_BiotechnologyPerspectiveFungal.pdf545,5 kBAdobe PDFView/Open
Title: A biotechnology perspective of fungal proteases
Authors: Souza, Paula Monteiro de
Bittencourt, Mona Lisa de Assis
Caprara, Carolina Canielles
Freitas, Marcela Medeiros de
Almeida, Renata Paula Coppini de
Silveira, Dâmaris
Fonseca, Yris Maria
Ferreira Filho, Edivaldo Ximenes
Pessoa Júnior, Adalberto
Batista, Pérola de Oliveira Magalhães Dias
Assunto:: Proteases
Enzimas
Fungos
Issue Date: Apr-2015
Publisher: Sociedade Brasileira de Microbiologia
Citation: SOUZA, Paula Monteiro de et al. A biotechnology perspective of fungal proteases. Brazilian Journal of Microbiology, São Paulo, v. 46, n. 2, p. 337-346, abr./jun. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200337&lng=en&nrm=iso>. Acesso em: 2 abr. 2018. doi: http://dx.doi.org/10.1590/S1517-838246220140359.
Abstract: Proteases hydrolyze the peptide bonds of proteins into peptides and amino acids, being found in all living organisms, and are essential for cell growth and differentiation. Proteolytic enzymes have potential application in a wide number of industrial processes such as food, laundry detergent and pharmaceutical. Proteases from microbial sources have dominated applications in industrial sectors. Fungal proteases are used for hydrolyzing protein and other components of soy beans and wheat in soy sauce production. Proteases can be produced in large quantities in a short time by established methods of fermentation. The parameters such as variation in C/N ratio, presence of some sugars, besides several other physical factors are important in the development of fermentation process. Proteases of fungal origin can be produced cost effectively, have an advantage faster production, the ease with which the enzymes can be modified and mycelium can be easily removed by filtration. The production of proteases has been carried out using submerged fermentation, but conditions in solid state fermentation lead to several potential advantages for the production of fungal enzymes. This review focuses on the production of fungal proteases, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications.
Licença:: Brazilian Journal of Microbiology - All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC (CC BY NC 4.0). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200337&lng=en&nrm=iso. Acesso em: 2 abr. 2018.
DOI: http://dx.doi.org/10.1590/S1517-838246220140359
Appears in Collections:CEL - Artigos publicados em periódicos
FAR - Artigos publicados em periódicos

Show full item record Recommend this item " class="statisticsLink btn btn-primary" href="/handle/10482/29848/statistics">



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.