Isolation of Mucorales from processed maize (Zea mays L.) and screening for protease activity
André Luiz Cabral Monteiro de Azevedo Santiago1, Cristina Maria de Souza Motta
1Departamento de Micologia, Centro de Ciências Biológicas, Universidade Federal de Pernambuco , Recife, PE , Brasil.
Abstract:
Mucorales were isolated from maize flour, corn meal and cooked cornflakes using surface and depth plate methods. Rhizopus oryzae, Circinella muscae, Mucor subtilissimus, Mucor hiemalis f. hiemalis, Syncephalastrum racemosum, Rhizopus microsporus var. chinensis and Absidia cylindrospora showed protease activity.
Insights
Several Mucorales species were identified in maize-based food products. These fungi, including Rhizopus oryzae and Mucor hiemalis, demonstrated significant protease activity, indicating potential industrial applications.
Area of Science:
- Mycology
- Food Microbiology
Background:
- Fungal contamination of food products is a significant concern.
- Mucorales are common molds found in various environments, including agricultural products.
Purpose of the Study:
- To isolate and identify Mucorales from maize-based food products.
- To assess the protease activity of the isolated fungal strains.
Main Methods:
- Surface and depth plate methods were employed for fungal isolation.
- Maize flour, corn meal, and cooked cornflakes served as sample matrices.
- Protease activity was assayed for the identified isolates.
Main Results:
- Multiple Mucorales species were successfully isolated, including Rhizopus oryzae, Circinella muscae, Mucor subtilissimus, Mucor hiemalis f. hiemalis, Syncephalastrum racemosum, Rhizopus microsporus var. chinensis, and Absidia cylindrospora.
- All identified species exhibited protease activity.
Conclusions:
- Maize-based food products can harbor diverse Mucorales species.
- The isolated Mucorales strains possess enzymatic potential, specifically protease production.
