Response surface method to optimize the production and characterization of lipase from Penicillium verrucosum in solid-state fermentation

Kempka, Aniela Pinto; Lipke, Nádia; Pinheiro, Thais da Luz Fontoura; Menoncin, Silvana; Treichel, Helen; Freire, Denise Maria Guimarães; Luccio, Marco Di; Oliveira, Débora de

doi:10.1007/s00449-007-0154-8

Cited by 92 publications

(67 citation statements)

References 27 publications

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“…Sekhon et al,(2006) has reported on the use of malt extract as a source of nitrogen for lipase production. There exist reports on the use of soy meal as a source of nitrogen but more reported that it was found not to be the best source with any organism (Essakkiraj et al, 2010;Vargas et al, 2008;Kempka et al, 2008). This could mean that soymeal contain certain cations which repress or inhibit lipase activity and can only be employed when these cations had been removed by an ionexchanger; which when considered from the economic standpoint may not be ideal or good for lipase production or may be costintensive.…”

Section: Resultsmentioning

confidence: 99%

Characterization and Optimization of Lipase Production from Soil Microorganism (Serratia marcescens)

Nwachukwu¹,

Ejike²,

Ejike³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Resultsmentioning

confidence: 99%

Characterization and Optimization of Lipase Production from Soil Microorganism (Serratia marcescens)

Nwachukwu¹,

Ejike²,

Ejike³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…These are enzymes belonging to the group of hydrolases that present as main biological function to catalyze the hydrolysis of insoluble triacylglycerols to generate free fatty acids, mono and diacylglycerols and glycerol (20,26). Ester synthesis is carried out in aqueous media in the presence of various lipases (23).…”

Section: Introductionmentioning

confidence: 99%

Production of extracellular lipases by Rhizopus oligosporus in a stirred fermentor

Iftikhar

Niaz²,

Zia

et al. 2010

Braz. J. Microbiol.

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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.

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“…A produção de lipases foi realizada segundo condições otimizadas de temperatura (27,5 °C) e umidade inicial do substrato (55%) (KEMPKA et al, 2008).…”

Section: Produção E Concentração De Lipasesunclassified

“…À 10 g de farelo fermentado foram adicionados 45 mL de tampão fosfato de sódio 100 mM pH 7,0 em Erlenmeyers de 250 mL, seguido de incubação a 37 °C em agitador orbital a 150 rpm durante 30 minutos. A extração da fração líquida foi realizada por prensagem manual em filtro (KEMPKA et al, 2008).…”

Section: Extração Das Lipases Do Farelo Fermentado E Concentraçãounclassified

Imobilização de lipases produzidas por fermentação em estado sólido utilizando Penicillium verrucosum em suportes hidrofóbicos

Menoncin¹,

Domingues²,

Freire³

et al. 2009

Ciênc. Tecnol. Aliment.

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As lipases (triacilglicerol éster hidrolases, EC 3.1.1.3) são enzimas que catalisam a quebra de gorduras e óleos liberando ácidos graxos, diacilgliceróis, monoacilgliceróis e glicerol. As lipases são originárias de um grande número de bactérias, fungos, plantas e animais, tendo suas propriedades variáveis de acordo com sua procedência (SAXENA et al., 2003). As lipases provenientes de microrganismos constituem um grupo de valiosas enzimas de aplicação biotecnológica, devido principalmente à versatilidade de suas propriedades, no que se refere à atuação enzimática, especificidade pelo substrato e facilidade de produção em grandes quantidades (HASAN; SHAH; HAMEED, 2006, VILLENEUVE et al., 2000VASUDIVAN;YAN, 2000).As enzimas podem ser aplicadas em inúmeras áreas, tais como: na indústria oleoquímica em processos como hidrólise, glicerólise e alcoólise; na indústria têxtil (melhoria da qualidade e propriedade dos tecidos) (HASAN; SHAH; HAMEED, 2006); na indústria de detergentes (remoção de manchas de batom, frituras, manteiga, azeites, molhos, etc.) (CASTRO et al., 2004); na indústria de alimentos, na produção de ácidos graxos poliinsaturados (aditivos de alimentos) e na modificação de sabores (processo de fermentação de salame e vinho) (HASAN; SHAH; HAMEED, 2006), entre outras. No entanto, sua utilização é reduzida devido aos altos custos de produção, sendo sugerida como um fator de redução destes custos a utilização da fermentação em estado sólido como método de produção. AbstractThe major interest in the immobilization of enzymes is obtaining a biocatalyst with activity and stability that are not affected during the process when compared to the free enzyme. The application of lipases in industries requires the study of techniques suitable for reuse and stability increase such as immobilization strategies. This work studied the immobilization of lipases produced by solid state fermentation from Penicillium verrucosum using two hydrophobic supports: Accurel EP 1000 and activated carbon. For the lipase immobilization, 1 g of support was added to 50 mL of an enzyme solution and kept for 2 hour in an ice bath. The solution was then filtered and the immobilized enzyme was stored in a dissecator for 48 hour before the assays for lipase activity, protein, and specific lipase activity. The results showed that the lipase immobilized in activated carbon presented higher specific activity than the lipase immobilized in Accurel EP 1000. The use of activated carbon as support led to a specific activity of 1.5 × 10 6 U/mg of protein, yield of 30.42%, and retention of 382.516%. Keywords: Lipases; Penicillium verrucosum; immobilization. ResumoO principal interesse em imobilizar uma enzima é obter um biocatalisador com atividade e estabilidade que não sejam afetadas durante o processo, em comparação à sua forma livre. Aliado ao potencial biotecnológico que as lipases apresentam, a aplicação destas em nível industrial requer a investigação de técnicas viáveis para reutilização e aumento da estabilidade, conferindo relevância aos proc...

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Response surface method to optimize the production and characterization of lipase from Penicillium verrucosum in solid-state fermentation

Cited by 92 publications

References 27 publications

Characterization and Optimization of Lipase Production from Soil Microorganism (Serratia marcescens)

Characterization and Optimization of Lipase Production from Soil Microorganism (Serratia marcescens)

Production of extracellular lipases by Rhizopus oligosporus in a stirred fermentor

Imobilização de lipases produzidas por fermentação em estado sólido utilizando Penicillium verrucosum em suportes hidrofóbicos

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