Production of Actinobacteria Amylase by Fermentation in Solid State Using Residues of Licuri Palm (Syagrus coronata)

Abstract

This work presents a protocol for the production of amylases by actinobacteria; amylases are important enzymes for different industrial sectors because they are able to perform in the hydrolysis of starch and/or starchy substrates. The protocol applies to two new strains of actinobacteria, isolated in Northeastern Brazil, using residues from the processing of a local fruit of a palm tree (licuri) as a cultivation substrate for solid state fermentation (SSF). The residues used correspond to the fruit peels and the pressed cake obtained after extracting the vegetable oil from its seeds. Processes that combine agro-industrial residues and SSF which are aimed at the production of microbial enzymes are very versatile, efficient, less expensive, and less complex than processes using submerged fermentation (SF) and, for these reasons, should be increasingly stimulated. Likewise, actinobacteria have been shown to be excellent sources of enzyme production and, therefore, can be considered as good alternatives to the use of fungi to obtain enzymes of industrial interest.