Production of amylase by pathogen Rhizoctonia solani AG1 IA isolated from crop cultures under solid state fermentation using different carbon sources

Rhizoctonia solani is a cosmopolitan fungus which causes important diseases in most of the cultivated plants in the whole world. Is an emerging pathogen which infects originally rice, has a worldwide distribution and has emerged as a pathogen of brachiaria in the Brazilian Amazon. Amylases are hydrolytic enzymes that break down glycosidic bonds in the main chain of the starch, and are among the most important industrial enzymes of great importance in today's biotechnology. The objective of this study is to evaluate the production of extracellular enzymes by Rhizoctonia solani cultures of Brachiaria, soy and rice and see if there is significant variation in enzyme production from one culture to another. This study was the cultivation of 52 isolates of plant pathogen Rhizoctonia solani AG-1 IA, which were obtained from three different crops such as brachiaria, soy and rice. These fungi were isolated from different Brazilian State. The solid state fermentation was carried out using wheat bran as carbon source and incubated at 25 °C for 92h. The carbon source used on fermentation process were brachiaria, wheat bran, soy straw, rice straw, corn straw and corn cob. The amylase enzymatic activities were determined and the reducing sugar released was quantified. For strains isolated to brachiaria, higher amylase than strains isolated to rice and soy crop. The microorganism grows up when cultivated on wheat bran and braquiaria as substrate source. Rhizoctonia solani strains has showed great potential in the degradation of organic residues to amylase production.