Effect of Temperature, Moisture, and Carbon Supplementation on Lipase Production by Solid-State Fermentation of Soy Cake by <I>Penicillium simplicissimum</I>

Abstract

The production of lipases by Penicillium simplicissimum using solid-state fermentation and soy cake as substrate was investigated. The effects of temperature, cake moisture, and carbon supplementation on lipase production were studied using a two-level experimental plan. Moisture, pH, and lipase activity were followed during fermentation. Statistical analysis of the results was performed to evaluate the effect of the studied variables on the maximum lipase activity. Incubation temperature was the variable that most affected enzyme activity, showing a negative effect. Moisture and carbon supplementation presented a positive effect on activity. It was possible to obtain lipase activity as high as 21 U/g of dry cake in the studied range of process variables.

LIPASE PRODUCTION BY Aspergillus niger GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION

“…bran (rice, wheat, soybean) Similar values of lipase production were also reported by Di Luccio et al (2004) who cultivated Penicillium simplicissimum in SSF using soybean cake and olive oil as inducer, the maximum lipase activity (21 U·g -1 ) being attained after 94 hours of cultivation at 27°C and with 4% olive oil. Sun and Xu (2008) also studied lipase production with the fungus Rhizopus chinensis using flour and wheat bran as substrate (3:2 w/w).…”

“…Other researchers have also attributed the decrease in lipolytic activity in the fermentation to protease production (Palma et al, 2000;di Luccio et al, 2004). However, the best lipase producing microorganisms also produce protease (Martins et al, 2008).…”

Production of multifunctional lipases by Penicillium verrucosum and Penicillium brevicompactum under solid state fermentation of babassu cake and castor meal

“…For 96 h of fermentation, only the variable soybean oil presented a positive significant effect. The values of hydrolytic activities can be considered promising if compared to those obtained by Penicillium simplicissimum (21 U/g) in soybean meal [18] and in babassu cake (30 U/g) [19].…”

Estudo da extração de lipase obtida por fermentação em estado sólido utilizando como substrato torta de canola

“…As variáveis investigadas foram o pH do solvente (6,7,8) e a temperatura (30, 40, 50° C). A variável dependente utilizada foi a atividade hidrolítica da lipase no extrato bruto.…”

“…A extração foi efetuada em frascos de erlenmeyer (250 mL) pela adição de um tampão de fosfato de sódio em condições experimentais estabelecidas no planejamento experimental. As amostras (10 g) foram agitados num agitador orbital durante 30 minutos a 165 rpm, condição determinada em trabalhos anteriores 7 . A separação da fase líquida foi realizada através de filtração manual.…”