Obtención de azúcares fermentables por degradación fúngica de cáscara de Banano (Musa acuminata Cavendish Valery)

Abstract

Abstract:The increasing and constant environmental pollution caused by the agricultural residues of crops on a large scale forces to look for alternatives to mitigate the social and environmental effects of the same ones in order to give them an added value using them in biotechnological processes. The obtaining glucose was studied by means of the degradation fungal of peel of banana (Cavendish valery) and we cuantificated the activity of 2 ligninolytic enzymes lacasa and lignin peroxidase. Banana peel was used as substrate in three concentrations 1, 5 and 10% with three types of pretreatments: grinding, cutting and hydrothermal order to weaken the fibers and have access to the molecules of cellulose and starch to get fermentable sugars. Fungi (coded as 70M, 110M, 138M) were previously selected by screening for qualitative enzyme cellulolitic and ligninolytic enzymes. These were inoculated in the medium basal next to the substrate (banana peel) for be subjected to fermentation for 20 days at 125 rpm, of which samples were collected daily for quantification of glucose and Lacasa and lignin peroxidase enzymes. The most increased glucose production reported a value of 1, 346 g / L for the hydrothermal pretreatment, 5% of substrate, with the fungus 110M to 5 days of fermentation. The best result in terms of enzyme activity was Lacasa 19,201 IU / L to the tenth day of pre-cut for the fermentation with the fungus 138M 10%. The majority of enzyme Lignin peroxidase activity was 7715 IU / L with treatment milled to 4 days fermentation at a concentration of 1% with the fungus 110M.