Comparison of the biochemical properties between the xylanases of Thermomyces lanuginosus (Sigma®) and excreted by Penicillium roqueforti ATCC 10110 during the solid state fermentation of sugarcane bagasse

The biochemical properties of xylanase secreted by Penicilium roqueforti ATCC 10110 during the solid state fermentation of sugarcane bagasse were compared to xylanase by T. lanuginosus (Sigma®). The xylanase by P. roqueforti was maximized (19.95 IU.g−1) using the Box-Behnken experimental design and the optimized variables temperature, humidity and time. The addition of sucrose and glucose increased xylanase production. Biochemical properties related to time, pH, temperature, effect of ions and organic compounds and kinetic activity were studied and correlated for these two enzymes. Only xylanase by P. roqueforti was thermostable (50-80 °C) besides the activating effect in the presence of ions (Co+2, Ca+2, Na+1, Mg+2, Cu+2) among organic compounds only Trolox had an activating effect for both enzymes. Due to the degree of purity the values of Km and Vmax were distinct between the two enzymes. During 150 days xylanase activity remained above 95% if kept frozen. Xylanase by P. roqueforti extracted from the fermentation of sugarcane bagasse can be applied in food, beverage, pulp and paper processing.