Production and partial characterization of proteases from Pleurotus ostreatus (Jacq.) P. Kumm. in submerged cultivation
DOI:
https://doi.org/10.5902/2179460X89783Keywords:
Mushrooms, Proteolytic activity, Milk coagulationAbstract
Proteases, including those obtained from edible mushrooms, are very important in the world market because they are used in numerous industrial processes. The objective of this research was to investigate the production of mycelial biomass and protease activity using Pleurotus species in submerged culture, and their characterization and application as a milk coagulating agent. Of the six strains evaluated, Pleurotus ostreatus CMINPA 544 expressed a higher production of mycelial biomass and proteolytic activity in 15 days of culture. Lactose was the carbon source that favored the higher biomass production; however, proteolytic activity was favored in the presence of glucose. Gelatin and malt extract promoted mycelial biomass production, 8.28 g/L and 7.85 g/L, respectively, while the base medium expressed higher enzymatic activity. The proteases from P. ostreatus CMINPA 544 showed optimal activity at pH 6 at 60 ºC and exhibited high stability in the range of 25 to 60 ºC and at pH 7 to 9 and a weak coagulation of the milk.
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