Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives

Enzymatic stability is undoubtedly one of the most important factors in biotechnology. In this sense, the stability of cellulases present in crude extracts of submerged cultures of Bacillus sp. SMIA-2 during freezing at 3 °C and in the presence of additives was studied. Cellulases were stable during...

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Main Authors:	Erica Cruz, Joao Batista Barbosa, Simone Vilela Talma, Edite Andrade Costa, Meire Lelis Leal Martins
Format:	Article
Language:	Portuguese
Published:	Associação Acadêmica de Propriedade Intelectual 2019-03-01
Series:	Revista GEINTEC
Online Access:	http://www.revistageintec.net/index.php/revista/article/view/1377

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spelling	doaj-b6b0b17428e7420d9fbb3def1d58f58d2020-11-24T21:51:59ZporAssociação Acadêmica de Propriedade IntelectualRevista GEINTEC2237-07222019-03-01914740474410.7198/geintec.v9i1.1377708Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additivesErica Cruz0Joao Batista BarbosaSimone Vilela TalmaEdite Andrade CostaMeire Lelis Leal MartinsUniversidade Luterana do BrasilEnzymatic stability is undoubtedly one of the most important factors in biotechnology. In this sense, the stability of cellulases present in crude extracts of submerged cultures of Bacillus sp. SMIA-2 during freezing at 3 °C and in the presence of additives was studied. Cellulases were stable during storage for 154 days at 3 °C. The activity of avicellase and CMCase was maintained when crude extracts containing the enzymes were incubated in the presence of ethylene glycol (1M), glycerol (1%) and polyethylene glycol (0.01M) for 1 hour at room temperature.http://www.revistageintec.net/index.php/revista/article/view/1377
collection	DOAJ
language	Portuguese
format	Article
sources	DOAJ
author	Erica Cruz Joao Batista Barbosa Simone Vilela Talma Edite Andrade Costa Meire Lelis Leal Martins
spellingShingle	Erica Cruz Joao Batista Barbosa Simone Vilela Talma Edite Andrade Costa Meire Lelis Leal Martins Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives Revista GEINTEC
author_facet	Erica Cruz Joao Batista Barbosa Simone Vilela Talma Edite Andrade Costa Meire Lelis Leal Martins
author_sort	Erica Cruz
title	Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives
title_short	Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives
title_full	Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives
title_fullStr	Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives
title_full_unstemmed	Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives
title_sort	stability cellulases of bacillus sp. smia-2 during storage under freezing and in the presence of additives
publisher	Associação Acadêmica de Propriedade Intelectual
series	Revista GEINTEC
issn	2237-0722
publishDate	2019-03-01
description	Enzymatic stability is undoubtedly one of the most important factors in biotechnology. In this sense, the stability of cellulases present in crude extracts of submerged cultures of Bacillus sp. SMIA-2 during freezing at 3 °C and in the presence of additives was studied. Cellulases were stable during storage for 154 days at 3 °C. The activity of avicellase and CMCase was maintained when crude extracts containing the enzymes were incubated in the presence of ethylene glycol (1M), glycerol (1%) and polyethylene glycol (0.01M) for 1 hour at room temperature.
url	http://www.revistageintec.net/index.php/revista/article/view/1377
work_keys_str_mv	AT ericacruz stabilitycellulasesofbacillusspsmia2duringstorageunderfreezingandinthepresenceofadditives AT joaobatistabarbosa stabilitycellulasesofbacillusspsmia2duringstorageunderfreezingandinthepresenceofadditives AT simonevilelatalma stabilitycellulasesofbacillusspsmia2duringstorageunderfreezingandinthepresenceofadditives AT editeandradecosta stabilitycellulasesofbacillusspsmia2duringstorageunderfreezingandinthepresenceofadditives AT meirelelislealmartins stabilitycellulasesofbacillusspsmia2duringstorageunderfreezingandinthepresenceofadditives
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Stability cellulases of Bacillus sp. SMIA-2 during storage under freezing and in the presence of additives

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