Use of Plackett-Burman design for rapid screening of nitrogen and carbon sources for the production of lipase in solid state fermentation by Yarrowia lipolytica from mustard oil cake (Brassica napus)

Abstract

Mustard oil cake (Brassica napus), the residue obtained after extraction of mustard oil from mustard oil seeds, was investigated for the production of lipase under solid state fermentation (SSF) using the marine yeast Yarrowia lipolytica NCIM 3589. Process parameters such as incubation time, biomass concentration, initial moisture content, carbon source concentration and nitrogen source concentration of the medium were optimized. Screening of ten nitrogen and five carbon sources has been accomplished with the help of Plackett-Burman design. The highest lipase activity of 57.89 units per gram of dry fermented substrate (U/gds) was observed with the substrate of mustard oil cake in four days of fermentation.

Effect of Environmental and Nutritional Parameters on the Extracellular Lipase Production by <i>Aspergillus niger</i>

“…Ushio et al, (1996) also optimized 1.0ml of inoculum for maximum lipase production [50]. Imandi et al, (2013) reported a 2ml of inoculums [51,52].…”

Fungal Lipase Production by Solid-State Fermentation

“…Many substrates such as rice bran [80], coconut oil cake [65], olive cake and sugar cane bagasse [81], gingelly oil cake [67], babassu oil cake [74], wheat bran [82], Jatropha curcas seed cake [83], niger seed oil cake [84], palm kernal cake [84], groundnut oil cake [85] and mustard oil cake [86] have been used successfully for lipase production. The most important process parameters that have been investigated and optimized up to now are the incubation time, inoculum age, inoculum size, initial moisture content, nature and concentration of carbon and nitrogen sources as well as the C/N ratio of the medium [87].…”

“…In general, the moisture content used in SSF processes vary between 30 and 85% [91]. The influence of initial moisture content on lipase production by Y. lipolytica from niger seed oil cake was studied in the range of 50 to 100% (v/w) [84]. An initial moisture content of 60% (v/w) lead to the maximal value of lipase production (18.5 Ug -1 ).…”

“…By contrast, low moisture content could lead to a reduction of the nutrients solubility and availability, a reduced degree of swelling and a higher water tension. For the production of lipase in SSF by Y. lipolytica from mustard oil cake, the maximum lipase activity was obtained at 50% v/w initial moisture content [86]. The effect of initial moisture content from 40 to 90% (v/w) on lipase production of C. rugosa using groundnut oil cake was investigated.…”

“…The effect of initial moisture content from 40 to 90% (v/w) on lipase production of C. rugosa using groundnut oil cake was investigated. A moisture content of 60% v/w was reported as the optimal value [85,86]. Although moisture content is a commonly used factor to optimize growth medium, it is known that microorganisms are more sensitive and specific to water activity [88].…”