Advanced search
Start date
Betweenand

Amylase production from microorganisms of Cerrado areas

Grant number: 12/16936-2
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): November 01, 2012
Effective date (End): October 31, 2013
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Heloiza Ferreira Alves Do Prado
Grantee:Matheus Cardoso de Castro
Home Institution: Faculdade de Engenharia (FEIS). Universidade Estadual Paulista (UNESP). Campus de Ilha Solteira. Ilha Solteira , SP, Brazil

Abstract

This research project aims to present a proposal for Scientific Initiation scholarship programs within the Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) to be held along the Universidade Estadual Paulista "Julio de Mesquita Filho", on Faculty of Engineering Campus Ilha Solteira (FE-CISA), Department of Phytothecnology, Food Technology and Social Economics (DFTASE). This proposal sets up the selection of micro organisms producing amylases as well as studies of production using agro-industrial residues. Studies were conducted in areas of native vegetation in the region of Ilha Solteira-SP and properties in the state of Mato Grosso do Sul, where a series of micro-organisms with potential for enzyme production were collected. Such isolates will be evaluated for the production of amylases against conventional medium and medium formulated with the use of agro-industrial waste. The micro-organisms selected as a potential producer will be submitted to the study of the culture medium optimization and physicochemical characterization of the enzymes. The micro-organisms are characterized by producing a pool of enzymes, and these can have a wide industrial application. We know the importance of amylases in the processing of the food industry and in the hydrolysis of sugars and your use in combination with other enzymes such as xylanase in baking processes, and others processes. Thus, the study of new potential in isolated enzyme production and characteristics important to the food industry is a constant.