Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255
This study evaluated bati butter (<i>Ouratea parviflora</i>) as a substrate for lipase production by solid-state fermentation (SSF) using <i>Aspergillus terreus</i> NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. L...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/3/564 |
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| author | Karen dos Santos Barros Cristiane Fernandes de Assis Millena Cristiane de Medeiros Bezerra Jácome Wendell Medeiros de Azevedo Adriana M. Zanbotto Ramalho Everaldo Silvino dos Santos Thaís Souza Passos Francisco Canindé de Sousa Junior Karla Suzanne Florentino da Silva Chaves Damasceno |
| author_facet | Karen dos Santos Barros Cristiane Fernandes de Assis Millena Cristiane de Medeiros Bezerra Jácome Wendell Medeiros de Azevedo Adriana M. Zanbotto Ramalho Everaldo Silvino dos Santos Thaís Souza Passos Francisco Canindé de Sousa Junior Karla Suzanne Florentino da Silva Chaves Damasceno |
| author_sort | Karen dos Santos Barros |
| collection | DOAJ |
| description | This study evaluated bati butter (<i>Ouratea parviflora</i>) as a substrate for lipase production by solid-state fermentation (SSF) using <i>Aspergillus terreus</i> NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 3<sup>2</sup> experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 °C and 120 h of fermentation, yielding 216.9 U g<sup>−1</sup>. Crude enzyme extract presented more significant activity at 37 °C and pH 9. β-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation. |
| first_indexed | 2024-03-11T09:45:15Z |
| format | Article |
| id | doaj.art-a0ea5fbfe62f40b4bd7974a473b95abe |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:15Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a0ea5fbfe62f40b4bd7974a473b95abe2023-11-16T16:41:09ZengMDPI AGFoods2304-81582023-01-0112356410.3390/foods12030564Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255Karen dos Santos Barros0Cristiane Fernandes de Assis1Millena Cristiane de Medeiros Bezerra Jácome2Wendell Medeiros de Azevedo3Adriana M. Zanbotto Ramalho4Everaldo Silvino dos Santos5Thaís Souza Passos6Francisco Canindé de Sousa Junior7Karla Suzanne Florentino da Silva Chaves Damasceno8Health Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, BrazilHealth Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, BrazilDepartment of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-900, BrazilHealth Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, BrazilAgricultural School of Jundiaí, Laboratory of Animal Nutrition, Federal University of Rio Grande do Norte, Macaíba 59280-000, BrazilDepartment of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-900, BrazilHealth Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, BrazilHealth Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, BrazilHealth Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, BrazilThis study evaluated bati butter (<i>Ouratea parviflora</i>) as a substrate for lipase production by solid-state fermentation (SSF) using <i>Aspergillus terreus</i> NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 3<sup>2</sup> experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 °C and 120 h of fermentation, yielding 216.9 U g<sup>−1</sup>. Crude enzyme extract presented more significant activity at 37 °C and pH 9. β-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation.https://www.mdpi.com/2304-8158/12/3/564<i>Ouratea parviflora</i>solid-state fermentationexperimental designenzyme |
| spellingShingle | Karen dos Santos Barros Cristiane Fernandes de Assis Millena Cristiane de Medeiros Bezerra Jácome Wendell Medeiros de Azevedo Adriana M. Zanbotto Ramalho Everaldo Silvino dos Santos Thaís Souza Passos Francisco Canindé de Sousa Junior Karla Suzanne Florentino da Silva Chaves Damasceno Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255 Foods <i>Ouratea parviflora</i> solid-state fermentation experimental design enzyme |
| title | Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255 |
| title_full | Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255 |
| title_fullStr | Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255 |
| title_full_unstemmed | Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255 |
| title_short | Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255 |
| title_sort | bati butter as a potential substrate for lipase production by i aspergillus terreus i nrrl 255 |
| topic | <i>Ouratea parviflora</i> solid-state fermentation experimental design enzyme |
| url | https://www.mdpi.com/2304-8158/12/3/564 |
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