Abstract
In this work, we report the production of lipases by a Fusarium sp. isolate (FCLA-MA41) from Atlantic Forest, using chicken fat and association of organic and inorganic nitrogen sources in submerged fermentation to seek economically attractive bioprocess. A 2-level, 4-factor Central Composite Design (CCD) and response surface methodology (RSM) were used to study the influence of the concentrations of chicken fat, (NH4)2SO4, Triton X-100 and yeast extract as a nutrient supplement in Vogel minimum salt medium. RSM defined the region with the best response as consisting of the following combination of variables: chicken fat 15.0 mL/L, Triton X-100 15.0 g/L, ammonium sulfate 4.5 g/L and yeast extract 1.0 g/L. A validation study was performed according to the described concentrations and produced an enzymatic activity of 4.22 ± 0.35 U/mL. Considering the cost estimates of the nutrient medium optimized for lipase production, the production cost was $US 518.00/million Units of lipase. Key words: Fungal enzyme, central composite design, chicken fat, ammonium sulfate, Triton X-100.
Highlights
The interest of this work is the triacylglycerol lipases (E.C.3.1.1.3), which are enzymes, described as glycerol ester hydrolases acting on ester bonds present in acylglycerols, releasing fatty acids and glycerol (Jaeger et al., 1994)
We report on the production of lipases by a Fusarium sp. (GFC) isolate FCLA-MA41, using chicken fat and association of organic and inorganic nitrogen source in submerged fermentation to seek economically attractive bioprocess
The chicken fat oil used in this study was analyzed by Gas chromatography (GC)
Summary
The interest of this work is the triacylglycerol lipases (E.C.3.1.1.3), which are enzymes, described as glycerol ester hydrolases acting on ester bonds present in acylglycerols, releasing fatty acids and glycerol (Jaeger et al., 1994). They constitute a special class among the carboxylic ester hydrolases (Egloff et al, 1995). The use of lipases has increased considerably, especially in the food, beverage, textile, pharmaceutical, cosmetic, bioenergetics, fine chemicals and pulp and paper industries. Enzymes are produced naturally from plants, animals, fungi, yeasts and bacteria. They can be inoculated in residues resulting from food processing, thereby reducing the production cost.
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