Biotechnological Potential of Licuri (Syagrus coronata) Cake for Sustainable Production of Multienzyme Extract Via Submerged Fermentation

Purpose: Evaluation of the potential of licuri cake as a substrate for the production, by submerged fermentation (SmF), of a multienzyme extract of industrial relevance, using different fungal species, in addition to purifying and partially characterizing the carbohydrases. Methods: Multienzyme extracts were produced by three fungal species (Penicillium citrinum, Aspergillus oryzae and Mucor subtilissimus) in 72 h-submerged fermentations using a medium (pH 7) containing 1% licuri cake. In addition to evaluating 5 different enzyme activities, the carbohydrases produced by A. oryzae were purified and partially characterized in terms of optimal values of pH and temperature. Results: The results showed notable production of five industrially promising enzymes, among which an amylolytic enzyme stood out. The purified carbohydrases showed high specific activity and remained active within wide pH and temperature ranges. Conclusions: Licuri cake proved to be a promising substrate for the production of industrially relevant enzymes, especially carbohydrases, through submerged fermentation by different fungal species. The characteristics of the purified enzymes further highlight the biotechnological potential of licuri cake, whose use could not only offer a viable alternative to conventional substrates, but also contribute to innovative and sustainable processes aligned with the circular economy.