Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation
Lipase production in Aspergillus niger J-1 was tested using both submerged fermentation (SmF) and solid-state fermentation (SSF) on a mineral culture medium and wheat bran, respectively. The optimization of the culture medium was carried out for both SmF and SSF. The maximum lipase activity, 1.46 IU...
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| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2006-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/161921 |
| _version_ | 1797422012835037184 |
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| author | Janny Coca Armas Julio C. Dustet Mendoza José L. Martínez Hernández Gwen Falony |
| author_facet | Janny Coca Armas Julio C. Dustet Mendoza José L. Martínez Hernández Gwen Falony |
| author_sort | Janny Coca Armas |
| collection | DOAJ |
| description | Lipase production in Aspergillus niger J-1 was tested using both submerged fermentation (SmF) and solid-state fermentation (SSF) on a mineral culture medium and wheat bran, respectively. The optimization of the culture medium was carried out for both SmF and SSF. The maximum lipase activity, 1.46 IU/mL, was obtained during the submerged fermentation in a medium containing glucose at 2 % and olive oil at 2 % under conditions of 1 vvm and 450 m–1. However, 9.14 IU/g of dry solid substrate equivalent to 4.8 IU/mL of lipase activity was reached using solid-state fermentation process with a medium containing 0.75 % of ammonium sulphate and 0.34 % of urea. The optimum pH and temperature for enzymatic activity were pH=6 and 40 °C, respectively. The enzyme also exhibited 80 % of its initial activity in neutral and mildly acid media and at temperatures between 20 and 30 °C for a period of 24 hours. |
| first_indexed | 2024-03-09T07:25:54Z |
| format | Article |
| id | doaj.art-401dc7377c9a4ec3a9b69729ed2921c9 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T07:25:54Z |
| publishDate | 2006-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-401dc7377c9a4ec3a9b69729ed2921c92023-12-03T06:57:30ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062006-01-01442235240Production of Extracellular Lipase from Aspergillus niger by Solid-State FermentationJanny Coca Armas0Julio C. Dustet Mendoza1José L. Martínez Hernández2Gwen Falony3Grupo de Biotecnología Aplicada, Centro de Ingeniería de Procesos, Facultad de Ingeniería Química, Instituto Superior Politécnico »José Antonio Echeverría«, Calle 114 #11901 entre 119 y 127 Marianao, Ciudad Habana, CP 19390, CubaGrupo de Biotecnología Aplicada, Centro de Ingeniería de Procesos, Facultad de Ingeniería Química, Instituto Superior Politécnico »José Antonio Echeverría«, Calle 114 #11901 entre 119 y 127 Marianao, Ciudad Habana, CP 19390, CubaDpto. de Biotecnología, Fac. de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. J. C. Valdés, Col. Republica, Saltillo, Coahuila, CP 25000, MéxicoGrupo de Biotecnología Aplicada, Centro de Ingeniería de Procesos, Facultad de Ingeniería Química, Instituto Superior Politécnico »José Antonio Echeverría«, Calle 114 #11901 entre 119 y 127 Marianao, Ciudad Habana, CP 19390, CubaLipase production in Aspergillus niger J-1 was tested using both submerged fermentation (SmF) and solid-state fermentation (SSF) on a mineral culture medium and wheat bran, respectively. The optimization of the culture medium was carried out for both SmF and SSF. The maximum lipase activity, 1.46 IU/mL, was obtained during the submerged fermentation in a medium containing glucose at 2 % and olive oil at 2 % under conditions of 1 vvm and 450 m–1. However, 9.14 IU/g of dry solid substrate equivalent to 4.8 IU/mL of lipase activity was reached using solid-state fermentation process with a medium containing 0.75 % of ammonium sulphate and 0.34 % of urea. The optimum pH and temperature for enzymatic activity were pH=6 and 40 °C, respectively. The enzyme also exhibited 80 % of its initial activity in neutral and mildly acid media and at temperatures between 20 and 30 °C for a period of 24 hours.http://hrcak.srce.hr/file/161921Aspergillus nigersolid-state fermentationlipases |
| spellingShingle | Janny Coca Armas Julio C. Dustet Mendoza José L. Martínez Hernández Gwen Falony Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation Food Technology and Biotechnology Aspergillus niger solid-state fermentation lipases |
| title | Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation |
| title_full | Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation |
| title_fullStr | Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation |
| title_full_unstemmed | Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation |
| title_short | Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation |
| title_sort | production of extracellular lipase from aspergillus niger by solid state fermentation |
| topic | Aspergillus niger solid-state fermentation lipases |
| url | http://hrcak.srce.hr/file/161921 |
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