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PLoS One. 2014 Aug 4;9(8):e103176. doi: 10.1371/journal.pone.0103176. eCollection 2014.

Impact of extraction parameters on the recovery of lipolytic activity from fermented babassu cake.

Author information

1
Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
2
Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
3
Departamento de Engenharia Bioquímica, Escola de Química/Polo Xerém, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.

Abstract

Enzyme extraction from solid matrix is as important step in solid-state fermentation to obtain soluble enzymes for further immobilization and application in biocatalysis. A method for the recovery of a pool of lipases from Penicillium simplicissimum produced by solid-state fermentation was developed. For lipase recovery different extraction solution was used and phosphate buffer containing Tween 80 and NaCl showed the best results, yielding lipase activity of 85.7 U/g and 65.7 U/g, respectively. The parameters with great impacts on enzyme extraction detected by the Plackett-Burman analysis were studied by Central Composite Rotatable experimental designs where a quadratic model was built showing maximum predicted lipase activity (160 U/g) at 25°C, Tween 80 0.5% (w/v), pH 8.0 and extraction solution 7 mL/g, maintaining constant buffer molarity of 0.1 M and 200 rpm. After the optimization process a 2.5 fold increase in lipase activity in the crude extract was obtained, comparing the intial value (64 U/g) with the experimental design (160 U/g), thus improving the overall productivity of the process.

PMID:
25090644
PMCID:
PMC4121142
DOI:
10.1371/journal.pone.0103176
[Indexed for MEDLINE]
Free PMC Article

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