01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
Navegar
4 resultados
Resultados da Pesquisa
Item Carbonização hidrotérmica (HTC) aplicada à valorização da matéria orgânica dos resíduos da indústria sucroalcooleira: uma breve revisão(2024-03-01) França, Jonas Gabriel de Souza; Nunes, Ramom Rachide; http://lattes.cnpq.br/6182302726895126; http://lattes.cnpq.br/3516070469169027Hydrochar (HC) is the main product of an environmental technology hydrothermal carbonization (HTC). HTC is widely used to mitigate the impacts generated by agricultural industries as they play an essential role in addressing the challenges faced by the environment due to human activities. In Pernambuco State these environmental technologies have been gaining prominence, mainly in mitigating problems related to sugarcane production. Hydrothermal Carbonization has proven to be an effective environmental technology to promote optimal management of agricultural waste. HTC is an environmental technology that aims to transform the organic matter (OM) in biomass into a material with greater added value, named as hydrochar. Generally, HTC is performed in a reactor, where the biomass and an aqueous solution are placed and subjected to mild temperatures (180-250°) and self-generated pressures. It has been approached as a promising technology for treating agricultural waste, especially those from the sugar and alcohol industry. Since the waste generated by this industry (e.g., bagasse, vinasse and filter cake) has a high OM content, HTC is more effective. Thus, this work aimed to carry out a literature review to analyze the use of these agricultural residues from the sugar and alcohol industry, as feedstock in the production of hydrochars via HTC.Item Produção de lacases por Aspergillus serratalhadensis URM 79/18 utilizando subprodutos agroindustriais(2022-10-05) Ferreira, Julyanne Victória dos Santos; Porto, Ana Lúcia Figueiredo; Batista, Juanize Matias da Silva; http://lattes.cnpq.br/6699725036732885; http://lattes.cnpq.br/4989617783837981; http://lattes.cnpq.br/8901230412759036Laccases are copper-containing ligninolytic enzymes and are known to be excellent oxidizing agents in the presence of oxygen. Among the ligninolytic enzymes, laccases are the most widely studied group, being known as green catalysts, as they promote the direct reduction of molecular oxygen to water without the formation of unwanted by-products. Currently, laccases are secreted mainly by fungi of the phyla Ascomycota and Basidiomycota and have a variety of industrial applications that include the discoloration and degradation of dyes and textile effluents, detergents for fabric bleaching, tooth whiteners for oral hygiene, pulp bleaching in the textile industry. fabrics and paper and in the deconstruction of lignocellulosic biomass. Therefore, the present study aimed at the production of laccases by solid state (FES) and submerged (FS) fermentation of Aspergillus serratalhadensis URM 79/18, a microorganism isolated from the Caatinga soil, using as substrates agro-industrial residues, wheat bran, soy flour, manioc and orange peel. The qualitative test performed by adding 3 Mm of ABTS substrate to PDA medium was positive for extracellular laccase production, confirmed by the formation of a green halo measuring about 34 mm. The orange peel substrate used in FES inhibited fungal growth up to 96 h of fermentation, and consequently there was no enzymatic production with this substrate. Laccase activity was determined using ABTS as substrate, so the highest enzyme activity was 305.56 U/mL obtained after 48h of FES at 30°C in wheat bran substrate, the second highest laccase production was 296 .29 U/mL also from FES, but in the manioc peel substrate and with a fermentation time of 72 hours. For the FS, the MS-2 medium modified by the use of ABTS as an inducer and also by the nutrient solution containing several metal ions was used, the substrates used were wheat bran and soybean flour in the fermentation time of 48 hours, being the highest activity of laccase in the FS obtained with the MS-2 medium modified by the nutrient solution and the addition of ABTS, being 0.1944 U/mL with wheat bran as substrate. Therefore, the recent fungal strain A. serratalhadensis is a laccase producer and has an ideal performance in solid-state fermentation, especially when the agro-industrial residue of wheat bran is used as a substrate, demonstrating its potential for the biotechnology industry.Item Produção de enzimas utilizando resíduos de café como substrato em processos fermentativos: uma revisão(2021-12-07) Alves, Ywkelly de Lima; Bezerra, Raquel Pedrosa; Costa, Romero Marcos Pedrosa Brandão; http://lattes.cnpq.br/1797280118220965; http://lattes.cnpq.br/1466206759539320; http://lattes.cnpq.br/2310542251305353Microbial enzymes stand out due to their numerous biotechnological applications, and allied to this, the possibility of using residues as a substrate in the fermentation process can bring advantages in production on an industrial scale. Coffee residues, for example, have been shown to be a good means of obtaining a variety of enzymes. Thus, the objective of this work was to carry out a systematic review of the use of three different types of coffee residues for enzyme production, through fermentation processes, in order to identify the main classes of enzymes produced and the microorganisms used as fermenting agents, such as fungi, bacteria, cyanobacteria and microalgae. Thus, a bibliographic search was carried out in the databases since the last decade using the keywords “waste pulp coffee and enzyme” and, through inclusion and exclusion criteria, 26 articles were selected. About 30.76% of the works were produced in Indonesia and pointed to cellulase as the main enzyme produced. Solid state fermentation (SSF) was the most used process for the production of enzymes, representing 92.59%, and the fungi of the genus Aspergillus were most widely used in this process, with 23.07% of occurrence in the articles. Among coffee residues, pulp had the highest occurrence, appearing in 76.92% of the articles. Furthermore, fermentation time, residue volume, temperature and pH were essential parameters in the final result of obtaining the enzymes. Thus, it was observed that the coffee residue has potential as a substrate for obtaining different enzymes, mainly cellulosic ones, using fungi, especially those of the Aspergillus genus, in solid fermentation processes.Item Produção de proteases por Aspergillus ochraceus URM 604 obtidas por fermentação em estado sólido utilizando farelo de trigo e resíduo de café como substrato(2021-03-03) Santos, Amanda Lucena dos; Porto, Ana Lúcia Figueiredo; Cardoso, Kethylen Barbara Barbosa; http://lattes.cnpq.br/4784303425329040; http://lattes.cnpq.br/4989617783837981; http://lattes.cnpq.br/3697084385877618Proteases are enzymes of great commercial interest, since it has several industrial applications, such as the pharmaceutical, food, beverages and cleaning products. Among the organisms capable of producing these enzymes are filamentous fungi, having as advantages the possibility of secreting enzymes in the extracellular medium and growing on low-cost substrates. The Solid State Fermentation (SSF) is one of the recommended techniques in the cultivation of filamentous fungi, especially because it simulates its natural habitat, favoring their growth. Aiming the importance of proteases and the growing demand of the global market needs, it is necessary to search for new sources and better production methods. Thus, the objective of this research was to produce proteases by the filamentous fungus Aspergillus ochraceus URM 604 under SSF using substrates derived from the agribusiness, in 2³ factorial design. It was investigated the influence of the type of substrate (coffee residue, wheat bran and 1: 1 coffee + wheat bran), amount of substrate (3g, 5g and 7g ) and humidity (20, 40 and 60%) to determine the ideal conditions for protease production. Fermentation took place for 7 days at 30 °C and the metabolic extract was used for further analysis. For biochemical and physical analysis the protein activity, total proteins, temperature and optimal pH of the obtained enzyme were determined. When analyzing the influence of the variables adopted in the 2³ factorial design, only the type of substrate was a significant parameter. The best substrate was wheat bran, which showed a specific enzymatic activity of 218.27 U / mg under 3g of substrate and 60% humidity. The other conditions also showed high results when compared to the literature. The optimum temperature of the enzyme produced was 50°C and the optimum pH was pH 8-9 (alkaline protease). Thus, this research shows that the fungus A. ochraceus URM 604 has biotechnological potential for protease production under SSF using low-cost substrates such as coffee grounds and wheat bran, this being the first report for the species.