Abstract
Cell wall degrading enzymes (chitinase and β-1,3-glucanase) were produced by solid-state fermentation (SSF) using the fungus Trichoderma harzianum and different agro-industrial products, mainly residues. The influence of temperature (25-35 °C), initial moisture content (50-90% w/w), nutrient solution (1-2% v/w), and yeast extract (1-2% w/w) on enzyme activity was evaluated. The application of ultrasound during fermentation for different times (0-6 h/day) was also studied. White rice was the substrate that showed the highest chitinase and β-1,3-glucanase activities, which were 31.31 U/g for chitinase and 23.83 U/g for β-1,3-glucanase after 10 days of fermentation. Application of ultrasound waves during fermentation positively affected (p < 0.05) the enzyme activities. The best results for chitinase (51.88 U/g) and β-1,3-glucanase (39.22 U/g) were obtained with a 50% (w/w) moisture content and 4 h/day ultrasound application for 10 days of fermentation. Increases of 3.6-fold (from 14.37 to 51.88 U/g) and 3.8-fold (from 10.22 to 39.22 U/g) in activities for chitinase and β-1,3-glucanase, respectively, compared to non-sonicated fermentation, were obtained. Ultrasound technique associated with the SSF process was a promising alternative to increase the production activity of cell wall degrading enzymes: chitinase and β-1,3-glucanase.