ORIGINAL RESEARCH: Improved lipase biosynthesis by a newly isolatedPenicilliumsp. grown on agricultural wastes

Abstract

The main objective of this work was the optimization of the lipase production by a newly isolated Penicillium sp. in supplemented soybean meal, considering a fixed C/N ratio (6.11). The kinetic behavior of lipase production was also evaluated, quantifying activity at different pH. The production of the enzyme was maximum using a substrate particle size between 1 and 2 mm and inoculum concentration of 2✕10 8 spores • g -1 , at 20°C. Lipase activities of about 200 U • g -1 at pH 4.0 were obtained after 120 h of cultivation, but activities at pH 7.0 as high as 317 U • g -1 could be obtained after 96 h. The activities measured at pH 9.0 were also promising, ranging from 177 to 191 U • g -1 . The results obtained are relevant, since high lipase activities, in a wide range of pH (4.0 to 9.0) were obtained from a newly isolated microorganism in a low-cost fermentation medium. The variation in the C/N ratio at the previously optimized conditions showed that the best results were obtained at C/N of 6.11.

Enhanced Production of Extracellular Lipase by Novel Mutant Strain ofAspergillus Niger

“…Some lipases are also able to catalyze the reactions of esterification, interesterification, transesterification, acidolysis, amynolysis and may show enantioselective properties (9,20). lipases are widely applied for hydrolysis, synthesis, biotransformations and separations in various industries, such as food and flavor, chemical, and paper industries, wastewater treatments, as well as in scientific researches, medical diagnostic, chemical analyses and therapeutics (9,21). currently, biodiesel production by lipase catalyzed transesterification of triglycerides or esterification of free fatty acids is considered as a promising alternative to the chemical catalysis in biofuel synthesis.…”

“…Because of their chemical properties and stability, the most widely applied lipases are microbial (9,21). Microbial lipases are produced by several bacteria, moulds, yeasts and actinomycetes (21,24).…”

“…Because of their chemical properties and stability, the most widely applied lipases are microbial (9,21). Microbial lipases are produced by several bacteria, moulds, yeasts and actinomycetes (21,24). Among the available lipase producing microorganisms, filamentous fungi belonging to various species of genera Aspergillus (1,12), Rhizopus (10,22), Penicillium (3,14,25), and Trichoderma (13, 18) are described as the most prospective lipase producers.…”

“…A number of publications are dedicated to the optimization of the nutritive medium composition and the cultivation conditions for lipase production by fungi (1,9,21,24), but only a few studied the possibilities for enhancement of lipase production by strain improvement (2,5,12). enhancement of lipase productivity of fungal strains by induced mutagenesis is a key step for the development of effective technologies for industrial scale production of lipases.…”

Concentration, Partial Characterization, and Immobilization of Lipase Extract from P. brevicompactum by Solid-State Fermentation of Babassu Cake and Castor Bean Cake

“…and soybean meal as substrate. The substitution of ethanol by methanol led to a reduction of esterification activity from 104.97 to 1.57 U/g [28]. Dörmo et al studied the influence of the alcohol chain length on the esterification activity of oleic acid using a commercial lipase (Novozym 435) [29].…”