Obetnção de L-arabinose Isomerase por rota fermentativa e caracterização da enzima obtida visando a produção de D-Tagatose

Abstract

L-arabinose isomerase (L-AI) is a biocatalyst used in conversion of D-galactose to D-tagatose by an isomerization process. D-tagatose has sweetening properties and is characterized by having a flavor similar to sucrose (conventional sugar), facilitating the acceptance by consumers. Therefore, its use can bring benefits such as: the reduction of symptoms associated with type II diabetes, hyperglycemia, anemia, hemophilia and the aid in weight control due to its low caloric content. Different microorganisms are described in the literature as producers of L-AI and a thorough study is needed to know how best to produce this sweetener on an industrial scale. From a sample of fifteen bacterial strains previously isolated from several sources (all of them natural), a study was made to determine which one had the greatest potential for L-AI production so that D-tagatose production was maximized favored. After the choice of the ideal strain for the use in this work the characterization of the produced enzyme was made. The characterization is necessary in order to determine the optimum conditions of operation and some parameters relevant to the process scheduling.