Cultivation of Penicillium spp. in soy bean crop residues for production of cellulase, protease and amylase

ABSTRACT The aim of this study was to quantify the enzymatic activity of amylolytic, cellulolytic and proteolytic enzymes produced by the fungi strain Penicillium spp. LEMI A8221 under solid state culture in soybean crop residues, during 4 days, in different conditions of pH (5.0 and 6.0), temperature (30 and 35 °C) and substrate concentration (70 and 90% p/v). The maximum activity obtained for α-amylase, β-amylase, protease and CMCase were 0.20; 0.13; 0.65 and 147 U.mg-1, respectively. The fermentation conditions influenced the enzyme activity, being substrate concentration, the most significant variable to the process. The fermentation time exerted effect only for the activities of CMCase and β-amylase being recorded smaller values for these enzymes in the first 24 to 48 hours of fermentation, respectively. It is concluded that the isolated Penicillium spp. LEMI A8221 can be considered a promising biological agent with industrial application and soybean residue was presented as an alternative carbon source in solid-state cultivation for enzyme production by microbial strain.