Lipase Production by Aspergillus niger C by Submerged Fermentation
Braz. arch. biol. technol
;
62: e19180113, 2019. tab, graf
Artículo
en Inglés
| LILACS
| ID: biblio-1039128
ABSTRACT
Abstract This study aimed to evaluate the effects of variables on the process of lipases production by Aspergillus niger C by submerged fermentation (SmF). The production assays were performed in shake flasks for 72 hours at 150 rpm and 32°C. First, a fractional factorial design 25-1 (FFD) was carried out to evaluate the effect of the following process variables: sucrose, ammonium sulphate, soybean oil, yeast extract concentration and pH. After the selection of the variables that significantly influenced the lipase production, a central composite rotational design 22 (CCRD) was used, aiming to find the most favorable operational conditions. The selected assay condition (15.0 g.L-1 sucrose, 4.0 g.L-1 ammonium sulphate, 4.0 g.L-1 soybean oil and 1.0 g.L-1 yeast extract at pH 5.0) was the one that presented a lipase activity of 27.46 U.mL-1. It was very close to that best assay (30.76 U.mL-1), but using half of the inducer concentration, consequently reducing process cost. The kinetics of lipase production showed that the highest specific activity was 57.17 U.mg-1. The pH and temperature effects on lipase activity produced in this study was investigated. The optimum activity was found in a more acidic pH (5.0-6.0) and 55°C.
Texto completo:
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Índice:
LILACS (Américas)
Asunto principal:
Aspergillus niger
/
Lipasa
Idioma:
Inglés
Revista:
Braz. arch. biol. technol
Asunto de la revista:
Biologia
Año:
2019
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Federal Institute of Rio de Janeiro/BR
/
Rio de Janeiro State University/BR
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