The production of amylolytic enzymes by Macrocybe titans in brewing residue

Abstract

The amylolytic enzymatic profile of Macrocybe titans it was defined in cultivation with a no composted substrate, as well as monitored the production of mycelial mass. The production of the enzymes was determined in a medium containing brewer’s spent grain, supplemented with cassava bagasse and three kinds of meals:  soybean meal, wheat brain and rice bran. The axial mycelial growth of the fungus it was evaluated as well as in specific process parameters. The determination of the enzymatic activities followed the kinetics of the production of enzymes and total proteins in the treatments that presented the highest vegetative growth. In the media containing soybean meal, there was a greater rate of formation of hyphae in relation to other meals, which points out that the fungus grows faster in substrates with a high concentration of nitrogen, with. The variations in the pH value evidenced a tendency for acidification in all the treatments, with a low variation of moisture level and water activity. In relation to the enzymatic activities of a-amylase and glucoamylase, there was correlation with the vegetative biomass, and the activity values were similar between each other and decreasing, however, greater in the treatment with lower concentrations of soybean meal.