PRODUCTION OF XYLANASE AND ENDOGLUCANASE BY SOLID-STATE FERMENTATION OF JACKFRUIT RESIDUE

To investigate the potential of the jackfruit seed residue in xylanase and endoglucanase production was carried solid-state fermentation by Penicillium roqueforti with this residue. Effects of the independent variables water activity, incubation time and temperature in the responses, xylanase and endoglucanase by means of an experimental design 2(3). Kinetic parameters of xylanase were also evaluated. At 90% confidence level it was observed that the water activity had no significant effect on the responses since the time and the incubation temperature had significant effects. The endoglucanase activity was 4.454 U/g at 33 degrees C, 100h and water activity of 0.966, the xylanase activity was 3.016 U/g obtained at 33 degrees C, 100h and water activity of 0.958. The produced xylanase has K-m = 2.44 mg/mL, V-max = 4.59 U/g and K-cal = 1.57 1/s. Without the use of any inducer, it was possible to obtain endoglucanase and xylanase by solid-state fermentation of jackfruit residue, demonstrating its biotechnological potential as a substrate.