Application of solid state fermentation on the cocoa bran (Theobroma Cacao L.): producing ligninases

O objetivo deste trabalho foi analisar e quantificar a atividade cinetica das enzimas ligninases: lacase, lignina peroxidase e Mn peroxidase, produzidas atraves de Fermentacao em Estado Solido. Utilizou-se a especie fungica Aspergillus niger como inoculante e o residuo proveniente do beneficiamento do cacau ( Theobroma Cacao L.) como materia prima, em diferentes concentracoes de agua. O residuo agroindustrial, depois de gerado, necessita de destino adequado, pois, alem de criar potenciais problemas ambientais, representa perdas de materias-primas e energia, exigindo investimentos significativos em tratamentos para controlar a poluicao. Foram avaliados o potencial da atividade cinetica das enzimas estudadas em funcao das condicoes de tempo (24, 72, e 120 horas) e teor de agua (40%, 50% e 60%). A fermentacao foi realizada a 30 o C em estufa bacteriologica. Os resultados encontrados indicam a maximizacao da atividade enzimatica ocorreu em 72 horas de fermentacao e com 50% de teor de agua, para todas as enzimas.

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