Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2014, 2(10), 659-663
DOI: 10.12691/jfnr-2-10-1
Open AccessArticle

Lipase Production by Aspergillus niger 11T53A14 in Wheat Bran Using Experimental Design Methodology

Regiane Ribeiro dos Santos1, Lívia Nolasco Macedo Muruci1, Mônica Caramez Triches Damaso2, Janine Passos Lima da Silva3 and Lucielen Oliveira Santos4,

1Department of Food Technology, Institute of Technology, UFRRJ (Rural Federal University of Rio de Janeiro), Seropédica, RJ, Brazil

2Embrapa Agroenergy, Parque Estação Biológica, - PqEB s/n - W3 Norte, Brasília, DF, Brazil

3Embrapa Food Technology, Av. das Américas, Rio de Janeiro, RJ, Brazil

4College of Chemical and Food, FURG (Federal University of Rio Grande), Rio Grande, RS, Brazil

Pub. Date: September 19, 2014

Cite this paper:
Regiane Ribeiro dos Santos, Lívia Nolasco Macedo Muruci, Mônica Caramez Triches Damaso, Janine Passos Lima da Silva and Lucielen Oliveira Santos. Lipase Production by Aspergillus niger 11T53A14 in Wheat Bran Using Experimental Design Methodology. Journal of Food and Nutrition Research. 2014; 2(10):659-663. doi: 10.12691/jfnr-2-10-1

Abstract

Lipases have various industrial applications and their production by filamentous fungi in solid state fermentation (SSF) process is of interest. In this work the lipase enzyme production by the mutant Aspergillus niger 11T51A14, which is a well-known lipase producer was studied using wheat bran as substrate. Microorganism used in fermentation process was inoculated at a concentration of 107 spores/gm into the medium containing nitrogen (ammonium sulfate), sunflower soapstock and wheat bran. The SSF process for enzyme production was carried out in aerated columns immersed in a water bath at 32ºC for 72 h. The process was studied using a central composite rotatable design 22, where variables tested were the nitrogen concentration (0.32-0.88 % w/w) and the volume of liquid (60.9-89.1 mL). The lipase activity was analyzed in enzymatic extracts. The wheat bran, in the fermentation medium, acted as a carbohydrate source and as an inducer for the lipase production. The maximum enzyme activity found was 153.4 U/gdm, with a nitrogen concentration of 0.6 % and 89.1 mL of volume of liquid. The response surface model demonstrated that higher volume of liquid had a positive effect in lipase activity, while nitrogen concentration showed an optimal range (0.4-0.6%).

Keywords:
soapstock solid state fermentation fungi agroindustrial waste

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