Cellulolytic enzyme production from agricultural residues for biofuel purpose on circular economy approach

  • Viviane Astolfi
  • Angela Luiza Astolfi
  • Marcio A. Mazutti
  • Elisandra Rigo
  • Marco Di Luccio
  • Aline Frumi Camargo
  • Caroline Dalastra
  • Simone Kubeneck
  • Gislaine Fongaro
  • Helen TreichelEmail author
Research Paper


This study evaluated the production of cellulolytic enzymes from different agricultural residues. The crude enzyme extract produced was characterized and applied for saccharification of some agricultural residues. Maximum cellulolytic activities were obtained using soybean hulls. All enzymatic activities were highly stable at 40 °C at a pH range of 4.5–5.5. For stability at low temperatures, the enzyme extract was stored at freezing temperature and cooling for about 290 days without major loss of activity. The Km values found for total cellulase (FPase), endoglucanase (CMCase), and xylanase were 19.73 mg ml−1, 0.65 mg ml−1, and 22.64 mg ml−1, respectively, and Vmax values were 0.82 mol min−1 mg−1, 0.62 mol min−1 mg−1, and 104.17 mol min−1 mg−1 to cellulose, carboxymethyl cellulose, and xylan, respectively. In the saccharification tests, the total amount of total reducing sugars (TRS) released from 1 g of soybean hulls catalyzed by the enzymes present in the crude enzyme extract was 0.16 g g−1 dry substrate.


Trichoderma reesei NRRL 3652 Solid-state fermentation Saccharification Agricultural residues 



This work was supported by CAPES, CAPES-PNPD, CNPq, and FAPERGS for the financial support. This work was funded by Coordenação de Aperfeiçoamento de Pessoal de Nível Super Grant number PROAP and PNPD and Conselho Nacional de Desenvolvimento Científico e Tecnológico Grant number 306558/2014-9.

Compliance with ethical standards

Conflict of interest

The authors report no conflict of interest.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  • Viviane Astolfi
    • 1
  • Angela Luiza Astolfi
    • 1
  • Marcio A. Mazutti
    • 2
  • Elisandra Rigo
    • 3
  • Marco Di Luccio
    • 4
  • Aline Frumi Camargo
    • 5
  • Caroline Dalastra
    • 5
  • Simone Kubeneck
    • 5
  • Gislaine Fongaro
    • 5
  • Helen Treichel
    • 5
    Email author
  1. 1.Department of Food EngineeringURI-Campus de ErechimErechimBrazil
  2. 2.Department of Chemical EngineeringFederal University of Santa MariaSanta MariaBrazil
  3. 3.Department of Food EngineeringUDESC, Linha Santa TerezinhaPinhalzinhoBrazil
  4. 4.Department of Chemical and Food EngineeringFederal University of Santa CatarinaFlorianópolisBrazil
  5. 5.Laboratory of Microbiology and BioprocessFederal University of Fronteira SulErechimBrazil

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