Aplicação da fermentação em estado sólido sobre o farelo de cacau (Theobroma Cacao L.): Obtenção de ligninases

Abstract

The aim of this study was to analyze and quantify the kinetic activity of enzymes ligninases laccase, lignin peroxidase and manganese peroxidase, produced by Solid State Fermentation. We used the fungus Aspergillus niger as inoculum and the waste from the processing of cocoa (Theobroma Cacao L.) as raw material at different water concentrations. The agro-industrial residue, after generated, you need to target appropriate because, in addition to creating potential environmental problems, represents losses of raw materials and energy, requiring significant investments in treatments to control pollution. We evaluated the potential of kinetic activity of enzymes depending on weather conditions (24, 72, and 120 hours) and water content (40%, 50% and 60%). The fermentation was conducted at 30 ⁰C in a bacteriological incubator. The results indicate the maximization of enzyme activity occurred within 72 hours of fermentation and 50% water content, for all the enzymes.