Produ??o simultanea de α-amilase e protease pela bactéria do solo Bacillus sp. SMIA-2 em culturas submersas utilizando concentrado de proteínas do soro e água de macera??o de milho: compatibilidade das enzimas com detergentes comerciais

摘要

Protease and α-amylase production by a thermophilic Bacillus sp. SMIA-2 cultivated in liquid cultures containing 0.25% (w/v) starch as a carbon source reached a maximum at 18hours (47U.mg-1 Protein) and 36hours (325U.mg-1 Protein), respectively. Culture medium supplementation with whey protein concentrate (0.1%, w/v) and corn steep liquor (0.3%, w/v) not only improved the production of both enzymes but also enabled them to be produced simultaneously. Under these conditions, α-amylase and protease production reached a maximum in 18hours with levels of 401U.mg-1 protein and 78U.mg-1 protein, respectively. The compatibility of the enzymes produced with commercial laundry detergent was investigated. In the presence of Campeiro? detergent, α-amylase activity increased while protease activity decreased by about 27%. These enzymes improved the cleaning power of Campeiro? detergent since they were able to remove egg yolk and tomato sauce stains when used in this detergent.