Exploring β-mannanase by Penicillium roqueforti ATCC 10110 on cocoa bean shell, tamarind peel, and ora-pro-nobis for enhanced saccharification processes.

The objective of this study was to investigate the production of β-mannanase by Penicillium roqueforti ATCC 10110 via SSF and to evaluate its biochemical characteristics and application in the saccharification of corn straw. For this purpose, the Simplex-Centroid design was used, which indicated the best combination of substrates: 73.28% cocoa shell, 17.64% ora-pro-nobis and 9.09% tamarind shell. The Doehlert matrix defined the ideal fermentation conditions at 22 °C and 69% moisture content, resulting in an enzymatic activity of 104.27 U/g. The crude β-mannanase showed an optimum pH of 6.0, acidophilic characteristic, and was thermostable over a wide temperature range, with greater stability at 50 °C. CuCO₄ increased the enzymatic activity by 7.74%, and the solvents dichloromethane, ethyl ether, hexane and acetone by up to 18.96%, 4.63%, 1.10% and 77.16%, respectively. The enzyme is halotolerant, supporting up to 6 M NaCl, and showed high efficiency in the saccharification of corn straw, producing 133.29 mg/g of reducing sugars in 5 h. Scanning Electron Microscopy and FTIR analyses confirmed its effectiveness in the depolymerization of biomass, highlighting its potential for applications in various industrial sectors, especially in the production of biofuels and bioproducts from lignocellulosic biomass.