Identificação molecular e produção de pectinases por isolados de Cladosporium cladosporioides (Fres.) de Vries

Abstract

The enzymes market has grown considerably in recent years. These enzymes play an important role in various industries, mainly in the food industry. Special attention has been given to the search for alternatives that reduce production costs and developing processes that will not harm the environment. Disposal of waste is a major problem faced by many agribusiness segments, as these represent a major potential pollution, and loss of biomass and nutrients of high value. These residues can be used as carbon source by many microorganisms in fermentation processes to obtain products of high added value, such as enzymes. The pectinases are a group of enzymes that degrade pectic substances, which can be despolimerizantes or desesterificantes and are produced by plants, filamentous fungi, bacteria and yeast. Commercial preparations usually include a "pool" of these enzymes, which have been applied in different industrial processes, especially in the clarification of juices. The fungi have been extensively studied for the production of pectinases by adapting to a variety of substrates including agricultural and agribusiness. Several studies have reported the fungus Cladosporium cladosporioides (Fres.) de Vries as a good producer of these enzymes, however, the study of parameters such as pH, temperature, aeration, culture conditions, type of fermentation, choice of strain and knowledge of genetic patterns is of particular importance in the efficiency process. The use of molecular markers such as RAPD (Random Amplified Polymorphic DNA) has assisted in the identification of fungal isolates. This technique was efficient in the analysis of genetic variability and identification of isolates Cladosporium cladosporioides (Fres.) de Vries by sequencing the rDNA ITS region. The substrates evaluated allowed the growth and the synthesis of pectinase by isolates of Cladosporium cladosporioides (Fres.) de Vries which resulted in different enzyme levels.