Resíduos de laranja e camarão utilizados para produção enzimática com Penicillium commune e Aspergillus sp.

Abstract

Agro-industrial waste can be used as a substrate in fermentation processes to obtain bioproducts of commercial interest. Due to the high volume of orange and shrimp peels generated and their nutrients, the objective of this study is to evaluate the feasibility of using these residues as a substrate for submerged fermentation and enzymatic production. Submerged fermentation was carried out with orange peel and shrimp; Penicillium commune and an isolated grape fungus (F-39) identified as Aspergillus sp. were used separately for the production of enzymatic extracts. The extracts were characterized for the enzymatic activities of pectinase, cellulase, amylase and peroxidase. The extracts produced by P. commune showed higher values ​​of enzymatic activities, especially cellulase (16.87 U mg^-1) and amylase (50.73 U mg^-1) with p ≤ 0.05. Both extracts showed high peroxidase activity (> 90 U mg-1). In view of the results obtained, orange and shrimp peels are an efficient and low-cost alternative for enzymatic production.