Production of extracellular lipases by Rhizopus oligosporus in a stirred fermentor

Abstract

The present investigation deals with the kinetics of submerged extracellular lipases fermentation by both wild and mutant strains of Rhizopus oligosporus var. microsporus in a laboratory scale stirred fermentor.Other parameters studied were inoculum size, pH, agitation and rate of aeration. It was found that the growth and lipases production was increased gradually and reached its maximum 9.07± 0.42 a U mL -1 (W) and 42.49 ± 3.91 a U mL -1 (M) after 30h of fermentation for both wild and mutant strain. There is overall increase of 109% (W) and 124% (M) in the production of extracellular lipases as compared to shake flask.Another significant finding of the present study is that the fermentation period is reduced to 30 h in case of wild and 23 h in case of mutant from 48 h in shake flask studies. The specific productivity of mutant strain (qp = 377.3 U/g cells/h) was several folds higher than wild strain. The specific production rate and growth coefficient revealed the hyperproducibility of extracellular lipases using mutant IIB-63NTG-7.

Production of α-Amylase by Aspergillus terreus NCFT 4269.10 Using Pearl Millet and Its Structural Characterization

“…Therefore, in this study, numbers of basic fermentation kinetics parameters were evaluated for developing a triumphant process which will be reasonably viable. As compared to the present study, similar type of observation was also reported by Iftikhar et al (2010) for production of lipase from Rhizopus oligosporus var. microsporus .…”

Production of ethanol and clarification of apple juice by pectinase enzyme produced from Aspergillus terreus NCFT 4269.10

“…But, the growth-independent coefficient of enzyme production (β) was optimum when fermentation was carried out by A. terreus using wheat bran as the substrate. Similar type of result was also proposed by Iftikhar et al (2010) for the biosynthesis of lipase from Rhizopusoligosporus var. microsporus.…”

Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus

“…Also, the ratio between the total unsaturated and saturated fatty acids was higher in the TNR and TNBR samples. The fungus R. oligosporus is well known for its ability to produce the lipase enzymes (ul-Haq et al 2002;Iftikhar et al 2010). It is therefore obvious that a significant shift in fatty acid contents found in the fermented soybean products was due to effect of fungal lipase enzymes.…”