Abstract
The current study evaluated lipase production by Aspergillus candidus URM 5611 through solid state fermentation (SSF) by using almond bran licuri as a new substrate. The microorganism produced high levels of the enzyme (395.105 U gds-1), thus surpassing those previously reported in the literature. The variable moisture content, the inductor concentration, temperature and pH were analyzed. The best production conditions were initial moisture content of 75%, 0% of inductor, at 25°C, pH 5.5, in 10.0 g of substrate. The variables initial moisture and inductor contents showed significant effects on lipase production by increasing enzyme activity in about 200% when compared with the initial screening (197.44 U gds-1). Optimum lipase activity was obtained at pH 2.5 at an optimum temperature of 65°C. The lipase was stable from pH 2.5 to 9.0 and at temperatures between 30 to 65°C. Results from the study are promising for the economic use and value addition from these important agro residues, which are abundantly available in Brazil. This is the first report on lipase production by A. candidus URM 5611 reaching a much higher yield of enzyme under SSF with almond bran licuri used as substrate. Key words: Aspergillus candidus URM 5611, solid state fermentation (SSF), licuri waste, lipase characterization.
Highlights
The enzymes from microbial sources receive special attention in the global market for bioproducts, due to their current and potential application in industry, mainly in detergents, oils and fats, dairy manufactures and pharmaceutical industries (Ângelo, 2014)
This study aimed to investigate lipase production by Aspergillus species preserved under mineral oil in Micoteca URM Culture Collection (WDCM604) under
Eighteen isolates of Aspergillus isolated from castor bean obtained from the Micoteca URM culture collection (URM, Recife, Brazil, WDCM604) (Micoteca, 2014) were inoculated on malt extract agar (MEA (g L−1): malt 20, glucose 20, peptone 1, and agar 20) and kept at 28°C
Summary
The enzymes from microbial sources receive special attention in the global market for bioproducts, due to their current and potential application in industry, mainly in detergents, oils and fats, dairy manufactures and pharmaceutical industries (Ângelo, 2014). Lipases (EC 3.1.1.3, triacylglycerol acilhydrolases) are enzymes that occupy a prominent place among biocatalysts, and they have many applications (Ali et al, 2014). For this reason, its market share in global industrial enzymes grows significantly (Reinehra et al, 2014). The industrial lipases are mainly used as additives for washing detergents, food industries, especially in the preparation of chocolate substitutes and in the production of special flavors
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