Acid proteases from Amazonian edible mushroom for industrial applications

Abstract

Proteases are a group of enzymes that have high applicability in many industrial areas and can be obtained from animal, plant and microbial sources. Among the fungi sources, mushrooms have been noticed as proteases producer with biotechnological potential. The aim of this study was to investigate the protease production by mushrooms in liquid fermentation. The main culture was prepared in potato dextrose agar with 0.5% (w/v) yeast extract. The fermentation was carried out for five days, 150 rpm at 25 °C. Azocasein 1% (p/v) was used as substrate to evaluate the proteolytic activity of mushrooms. Among the species evaluated, Pleurotus albidus (Berk.) Pegler 1983 was the significant producer of proteases (34.00 U/mL) and the synthesis of these enzymes was stimulated by the age and inoculum volume. The proteases from P. albidus showed optimum activity at pH 5.0 and 60 °C with stability at pH 5-8 and from 30 °C until 60 °C. They were classified as cysteine and serine proteases.