Enzyme production from Rhizoctonia solani AG-1 IA using solid state cultivation

Phytopathogenic fungi secrete enzymes as nutrition mechanism to absorb their nutrients through l plant cells that infect. Research on the production of enzymes has been growing in recent years, among them amylase, used in the food, fermentation, paper and textile industries, and pectinase used to reduce bitterness of citrus products, reduce viscosity and clarify wines. In this context, 15 strains of Rhizoctonia solani AG-1 A were evaluated for the production of amylase and pectinase enzymes in solid-state culture using wheat bran and brachiaria as a source of carbon. The substrate wheat bran induced the best enzymatic activities when compared to the brachiaria. The R. solani MTUB 06-B strain showed better amylolytic activity and strains MTAFUB 05-1 and MTUB 06-B showed better pectinolytic activity.