Production and biochemical characterization of halotolerant β-glucosidase by Penicillium roqueforti ATCC 10110 grown in forage palm under solid-state fermentation

• DOI: 10.1007/s13399-020-00930-8
• Publication Date: 2020-08-01T18:02:46Z
• Authors: Cíntia Albernaz d...; Luiz Henrique Sal...; Glêydison Amarant...; Nadabe dos Santos...; Iasnaia Maria Car...; Marcelo Franco; Julieta Rangel de...
• Keywords: Halotolerance; Penicillium roqueforti; Solid-State Fermentation; Thermostability

This study investigated for the first time the production of β-glucosidase from Penicillium roqueforti ATCC 10110 by solid-state fermentation using the forage palm (Nopalea cochenillifera) as a substrate. For the optimization of incubation parameters, time, and temperature, the central composite rotational statistical model was used, resulting in an increase in enzymatic activity, by 94.70% with a maximum yield of 935.07 ± 21.70 IU/g at 23 °C and 56% moisture content. The β-glucosidase produced to show higher reactivity and stability at pH 5.0 at 52 °C. In addition to good halotolerance, maintaining 139.93% and 95.34% of the residual activity in the reaction and 57.93% and 94.28% after 24 h of incubation. The addition of Na+, Fe2 +, Mg2+, EDTA, Triton X-100, lactose, and dichloromethane improved β-glucosidase activity, while Ca2+, Zn2+, and Co2+ were not expressed, and SDS, ethanol, acetone, and methanol were inhibitors. Therefore, it was possible to produce β-glucosidase with a halotolerant profile, indicating a promising alternative to obtain this enzyme for biotechnological and industrial applications.