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Braz J Microbiol. 2016 Apr-Jun;47(2):461-7. doi: 10.1016/j.bjm.2016.01.028. Epub 2016 Mar 2.

Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi.

Author information

1
Laboratory of Fermentations, Course of Food Engineering, College of Engineering and Architecture, University of Passo Fundo, Passo Fundo, RS, Brazil. Electronic address: lmcolla@upf.br.
2
Laboratory of Fermentations, Course of Food Engineering, College of Engineering and Architecture, University of Passo Fundo, Passo Fundo, RS, Brazil.
3
Laboratory of Biochemical Engineering, Scholl of Chemistry and Food, Federal University Foundation of Rio Grande, Rio Grande, RS, Brazil.

Abstract

A Plackett-Burman Factorial Design of 16 experiments was conducted to assess the influence of nine factors on the production of lipases by filamentous fungi. The factors investigated were bran type (used as the main carbon source), nitrogen source, nitrogen source concentration, inducer, inducer concentration, fungal strain (Aspergillus niger or Aspergillus flavus were selected as good lipase producers via submerged fermentation), pH and agitation. The concentration of the yeast extract and soybean oil and the pH had a significant effect (p<0.05) on lipase production and were consecutively studied through a Full Factorial Design 2(3), with the concentration of yeast extract and pH being significant (p<0.05). These variables were optimized using a central composite design, obtaining maximum lipolytic activities with the use of 45g/L of yeast extract and pH 7.15. The statistical model showed a 94.12% correlation with the experimental data.

KEYWORDS:

Agricultural residues; Lipase; Optimization; Submerged bioprocess

PMID:
26991270
PMCID:
PMC4874614
DOI:
10.1016/j.bjm.2016.01.028
[Indexed for MEDLINE]
Free PMC Article

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