Lipase production by solid-state fermentation in fixed-bed bioreactors

Lipases are enzymes that can be secreted by several microorganisms, making interesting the biodiversity exploration for searching new microorganisms able to produce these enzymes. Many agro-industrial residues can be used as potential substrates for production of enzymes. The main objective of this work was the isolation and screening of microorganisms with potential to produce lipases. Among 24 fungi, five were selected as good lipase producers using tributyrin on agar plates and solid state fermentation of soybean bran. Two of them were isolated from soil samples, another two from soybean bran, and one from dairy products. These fungi were identified by microcultivation technique as from Penicillium and Aspergillus genera. Through random amplified polymorphic DNA technique, the most promising strains could be genetically discriminated, selecting two fungi as good lipase producers but genetically different. One isolated from soybean bran could hydrolyze efficiently triglycerides with fatty acids with different chain length. Another isolated from dairy products was only effective to hydrolyze triglycerides with long-chain fatty acids. Two distinct groups could be verified by means of this technique, comprising the most productive strains and the lowest or nonproductive ones in terms of hydrolytic activity.

Section: Screening Of Lipolytic Microorganisms In Solid State Fermentsupporting

confidence: 67%

Isolation and Screening of Lipase-Producing Fungi with Hydrolytic Activity

Griebeler

Polloni

Remonatto

et al. 2009

“…Falony et al (2006) tested the lipase production by A. niger in SSF using wheat bran as support and supplemented with synthetic medium composed of glucose, Na 2 HPO 4 , KH 2 PO 4 , MgSO 4 ⋅7H 2 O, CaCl 2 , (NH 4 ) 2 SO 4 , NH 2 CONH 2 , and olive oil. Cavalcanti et al (2005) investigated the lipase production by SSF in fixed-bed bioreactor using babassu cake supplemented with sugar cane molasses. Pinheiro et al (2008) investigated the lipase production by P. verrucosum in submerged fermentation using a medium based on peptone, yeast extract, NaCl, and olive oil and an industrial medium composed of corn steep liquor, yeast hydrolysate, NaCl, and olive oil.…”

Section: Agroindustrial Residuesmentioning

confidence: 99%

A Review on Microbial Lipases Production

Treichel

Oliveira

Mazutti

et al. 2009

428

222

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.

“…Cavalcanti et al (2005) obtained a pH value of 7.0 and temperature of 35°C for lipase extraction from Penicillium simplicissimum using babassu cake as the substrate. It is worth mentioning that all works presented in the literature refer to the extraction conditions obtained in non-systematic studies, referring to a single experimental condition.…”

Section: Optimization Of Enzyme Extractionmentioning

confidence: 99%

Study of the Extraction, Concentration, and Partial Characterization of Lipases Obtained from Penicillium verrucosum using Solid-State Fermentation of Soybean Bran

Menoncin

Domingues

Freire³

et al. 2008

Self Cite

Microbial lipases constitute an important group of enzymes with high biotechnological potential, but their application is limited due to production costs. The present study aimed to evaluate the extraction conditions, concentration with ammonium sulfate, and the partial characterization of the enzyme extracts (in terms of the optimum temperature and pH and their stability at low temperatures). It was shown that the optimal extraction conditions were established at 37°C and pH of 7.0 and that the best conditions for precipitation with ammonium sulfate were with 60% saturation for 5 h. In the partial characterization of the concentrated extract, the optima conditions were obtained at 42°C and pH of 8.5. In a study carried out with the concentrated enzymatic extract, the hydrolytic activity was shown to be practically the same as the initial value after 91 days of storage at both 4 and −10°C.