This review paper provides an overview regarding the main aspects of microbial lipases production. The most important microbial lipase-producing strains for submerged and solid-state fermentations are reviewed as well as the main substrates, including the use of agroindustrial residues. Current process techniques (batch, repeated-batch, fed-batch, and continuous mode) are discussed and the main bioreactors configurations are also presented. Furthermore, the present review paper shows a general overview about the development of mathematical models applied to lipase production. Finally, some future perspectives on lipase production are discussed with special emphasis on lipase engineering and the use of mathematical models as a useful tool for process improvement and control.

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Microalgae contain high levels of proteins, carbohydrates, and lipids, and have found a useful application in enhancing the nutritional value of foods. These organisms can also synthesize long‐chain fatty acids in the form of triacylglycerols, such as α‐linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), linolenic acid (LA), γ‐linolenic acid (GLA) and arachidonic acid (AA). The aim of this study was to determine the chemical composition and measure protein, carbohydrates, fibers, lipids as well as the fatty acids composition of six microalgae species with potential application in the food industry. Two freshwater species, Chlorella vulgaris and Spirulina platensis, and four marine species, Nannochloropsis oculata, Nannochloropsis gaditana, Porphyridium cruentum, and Phaeodactylum tricornutum, were used in the experiments. Intracellular protein was the most prominent algal component (42.8–35.4 %), followed by carbohydrate + fiber (32.3–28.6 %), and lipids (15.6–5.3 %). N. gaditana is rich in saturated fatty acids, mainly palmitic acid (5.1 g/100 g), while the cells of S. platensis and C. vulgaris algae are abundant in GLA (1.9 g/100 g) and ALA (2.8 g/100 g) acids, respectively. P. cruentum differs from other algae, because it contains a large amount of AA (3.7 g/100 g). The marine microorganisms N. oculata and P. tricornutum are also a source of essential long‐chain polyunsaturated fatty acids (LC‐PUFA‐ɷ3), mainly composed of EPA and DHA. Our results suggest that the freshwater species C. vulgaris and S. platensis are attractive nutritional supplements because of their low fiber and high protein/carbohydrate contents, while the marine species P. tricornutum and N. oculata can enrich foods with LC‐PUFA‐ω3, because of their favorable ω3/ω6 ratio.

This work investigates the production of fatty acid ethyl esters from soybean oil in sub-and supercritical ethanol. The experiments were performed in a tubular reactor in the temperature range of 473-648 K, from 7 to 20 MPa, adopting the oil-to-ethanol molar ratio interval from 1:10 to 1:100. Results showed that temperature and pressure below the solvent critical point led to very low reaction conversions while appreciable yields were verified around 623 K and 20 MPa using an oil-to-solvent molar ratio of 1:40 and with a reaction time of approximately 15 min. A pseudo-first-order kinetic modeling was employed in representing the experimental alcoholysis data with a satisfactory agreement between experimental and calculated conversion values.

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