Avaliação da produção de proteases e exopolissacarídeos por Pleurotus ostreatus e Pleurotus eryngii

Abstract

The edible mushrooms arouse the interest for their nutritional and pharmaceutical properties, among which the representatives of the genus Pleurotus stand out, which are able to secrete a range of primary and secondary metabolites. Then, the main objective of the research was the production of proteases and exopolysaccharides of P. ostreatus and P.eryngii using factorial planning by submerged fermentation considering the various sources of nutritional foods. For this, a protease and exopolysaccharide production was verified by submerged fermentation for 15 days, with the following components: glucose, peptone, yeast extract, with initial pH of 6.2. It was for factorial planning 23 with 4 central points, totaling 12 experiments, for each species. From the liquid medium recovered the process of production of proteases and exopolysaccharides. Experimental experiments on the production of EPS were not significant for both species, due to influences of the components of the medium in certain concentrations. In contrast, an age proteolytic activity in a proteolytic activity (5.28 U/mL), as P.eryngii in 8 g/L of yeast extract, 10 g/L of glucose and 15 g/L of peptone. This condition was more efficient for a protease production with the highest pH 6.0 and an optimum temperature of 50 ° C. Plants such as temperature rates and processing capacity may become future in production as a result in various industrial aspects.