Bati Butter as a Potential Substrate for Lipase Production by Aspergillus terreus NRRL-255

Abstract

This study evaluated bati butter (Ouratea parviflora) as a substrate for lipase production by solid-state fermentation (SSF) using Aspergillus terreus 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 32 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−1. 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.

Ouratea sp. and Virola surinamensis seed fats as new sources of lipids: Composition, physicochemical characterization, bioactive potential, and cytotoxicity

“…[7] Lipid material rich in essential fatty acids is extracted from bati seeds and is widely used by local populations in cooking and folk medicine as an anti-inflammatory agent, in wound healing, and in treating the flu. [5] Studies with extracts from the trunk, leaves, and fractions of Ouratea sp. describe various biological activities, such as anti-inflammatory, antiviral, antioxidant, and antimicrobial.…”

“…One potential lipid source is a species of the Ouratea genus, popularly known as bati or batiputá. [ 5 ] The Ouratea genus comprises ≈600 species, mainly found in South America and tropical Africa. [ 6 ] There are 120 species in Brazil, distributed in the Amazon, Caatinga, Cerrado, and Atlantic Forest.…”