INFLUENCE OF DIFFERENT INDUCTORS AND OPERATING CONDITIONS IN THE PRODUCTION OF LIPASE FROM Aspergillus niger USING CASSAVA PEEL: A SHORT STUDY

Abstract

The lipase production using microorganisms is very advantageous, especially because of their high productivity and the possibility of use of agro-industrial wastes as substrate. In the present study, there was the possibility that supplementation of cassava peel with different inductors (soybean oil, maize oil, frying oil, swine fat, glucose and yeast extract). Subsequently it was sought to maximize the production of the enzyme by varying the concentration of inductor and the fermentation temperature using the technique of experimental design and response surface. In the first step of the study, were obtained as better inductor swine fat, compared to vegetable oils and other inductors. The swine fat used as inductor resulted a lipase activity of 70.82 ± 6.07 U/g, this value being statistically equal (p>0.05) to values ​​of lipase activity obtained from the cassava peel supplemented with soybean oil (2.5% w/w) + glucose (1% w/w) and maize oil (2.5% w/w) + glucose (1% w/w). In optimizing of temperature and concentration of inductor, was defined, from the statistical treatments, 36°C as the optimum temperature for fermentation and 1% (w/w) as the concentration of inductor (swine fat), with maximum activity lipase obtained from 72.26 ± 2.56 U/g.