Abstract
The study show usefulness of rapeseed cake, rich in fats and proteins byproduct generated after oil production, which may be used as a microbial medium for lipase and protease biosynthesis. Of 26 different filamentous fungi screened by solid-state fermentation, Penicillium camemberti AM83 was found to abundantly produce lipase and protease. Various process parameters were then optimized to maximize lipase and protease secretion, including carbon and nitrogen source, C/N ratio, metal ions, temperature, moisture content, initial pH, and inoculum size. Lipase production increased approximately 11.2-fold in solid-state cultures on rapeseed cake supplemented with lactose and calcium chloride, alkalinized to pH 8, hydrated to 80%, and inoculated with 1.2 × 106 spores/mL. Similarly, protease production increased approximately 8.4-fold in optimized cultures inoculated with 3.2 × 108 spores/mL, and grown on rapeseed cake with lactose and ammonium sulfate at pH 9 and moisture content 60%. The results highlight the potential economic value of solid-state fermentation on rapeseed cake to produce industrial hydrolases.
Highlights
Solid-state fermentation is defined as a technique for growing microorganisms on moistened solid substrates
Twenty six filamentous fungi, mainly Aspergillus, Fusarium, Penicillium as well as Botrytis, Mucor, Papulari, Poria, Sclerophama, Spicoria, and Syncephalastrum were tested in solid-state fermentation on rapeseed cake to identify the most prolific producer of lipase and protease
In order to underline the distinctive biosynthesis of the desired hydrolases by P. camemberti AM83, the hydrolytic activity of all screened fungi in relation to this strain has been represented (Fig. 1)
Summary
Solid-state fermentation is defined as a technique for growing microorganisms on moistened solid substrates It has emerged as a technology for the production of fuel, food, pharmaceutical products and industrial chemicals. Rapeseed cake constitutes valuable raw material for production industrially important hydrolases, especially lipases and proteases. This is due to the high content of lipids (~13%) and proteins (~40%)[9,10]. Proteases are valuable commercially, and are widely used at industrial scale to produce detergent, pharmaceuticals, leather, and silk They play substantial role in food industries production processes, especially in cheese, meat, fish, bakery, brewing, fermented food. Lipases induce cheese ripening and enhance their aroma, while fungal proteases are responsible for coagulation of milk proteins and used in production of cheddar cheese
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