# Acid Phosphatase Produced by Trichoderma harzianum in Solid Fermentation Using Millet

## TL;DR

This study explores how the fungus Trichoderma harzianum produces acid phosphatase enzymes using millet in solid fermentation, optimizing conditions for enzyme activity and biomass growth.

## Contribution

The study introduces an optimized solid fermentation method using millet to enhance acid phosphatase production by Trichoderma harzianum.

## Key findings

- Optimized solid fermentation with millet achieved 9.27 g/L biomass and 36.09 U/mL acid phosphatase activity.
- Sterile distilled water and Tween 80 extraction improved enzyme yield and biomass growth.
- Central Composite Design effectively modeled enzyme activity and biomass responses.

## Abstract

The absorption of
organic phosphorus from the environment
and its
efficient use requires the action of a large class of enzymes called
acid phosphatases. Fungi can convert insoluble phosphorus into soluble
forms during the acidification and chelation stages or through hydrolysis
mediated by phosphatase enzymes. These enzymes are obtained from plants,
animal cells, and microorganisms. Acid phosphatases (AcPases) have
their optimum pH of action being less than 6.00. This study evaluated
the production and extraction of acid phosphatases using solid fermentation
(FES) with Trichoderma harzianum supported
in millet. Preliminary tests were fundamental in analyzing the enzyme
production potential of the T. harzianum strain, where the best results were for millet. Using a Central
Composite Design (CCD), it was possible to develop equations for responses
to acid phosphatase activity (U/mL) and dry biomass (g/L) using the
variables: millet mass, inoculum concentration, and moisture. The
best results were for solid fermentation, using the millet substrate
with cultivation in sterile distilled water and extraction with Tween
80, where there was a growth of biomass and enzymatic activity, whose
optimized final values were 9.27 ± 0.53 g/L and 36.09 ±
0.61 U/mL, respectively, after 9 days of solid fermentation.