Optimization of the solid-state fermentation conditions and characterization of xylanase produced by Penicillium roqueforti ATCC 10110 using yellow mombin residue (Spondias mombin L.)

Abstract

Yellow mombin residue was investigated as a substrate for the production of xylanase by Penicillium roqueforti ATCC 10110 in solid-state fermentation. The parameters incubation temperature, initial moisture, and fermentation time were optimized using the Box–Behnken design, with a maximum yield of 14.03 IU g⁻¹ at 25.55 °C, 60.55% moisture and 141.80 h, respectively. The xylanases produced showed higher activity and stability in pH in the range of 3–5 and temperature ≤ 60 °C. The respective K_m and V_Max values found were 1.96 mg mL⁻¹ and 16.23 μmol min⁻¹mL⁻¹. The addition of the Mn²⁺, Al³⁺, Zn²⁺, Na⁺, Ca²⁺ and Trolox and Triton X-100 compounds increased xylanase activity, whereas Mg²⁺, Pb²⁺, Cu²⁺ and SDS species behaved as inhibitors. Freezing at −20 or 4 °C maintained more than 94% of the enzymatic activity after 120 days of storage. Solid-state fermentation in yellow mombin residue, without any additives, using P. roqueforti ATCC 10110 allowed the acquisition of xylanases with characteristics similar to those obtained from processes using synthetic substrates, indicating a promising alternative for the xylanase obtaining.

Keywords:

• Box–Behnken design
• Penicillium roqueforti
• Solid-state fermentation
• Spondia monbin L.
• Xylanase