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 2 5-1 (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 2 2 (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 HIGHLIGHTS • Lipase was production by A. niger using sucrose and soybean oil as carbon source. • Experiment design was an efficient tool in improving A. niger lipase production. • Lipase production kinetics indicated good yield levels in a short fermentation time.
RESUMO: O panorama atual vivenciado pela sociedade sugere uma árdua missão de promover a mudança por parte dos cidadãos e dos empreendedores, e isso incide sobre uma reinvenção dos padrões de produção
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INTRODUÇÃONo mundo capitalista globalizado, no qual os valores fundamentais e princípios econômicos estão intrinsicamente ligados ao consumismo, aparecem diversos problemas advindos desse costume, como a crescente produção de resíduos sólidos urbanos e, consequentemente, seu tratamento e armazenamento inadequado, o que gera problemas ecológicos preocupantes.
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