@article{jfnr20142101,
author={{Santos, Regiane Ribeiro dos and Muruci, L¨ªvia Nolasco Macedo and Damaso, M?nica Caramez Triches and Silva, Janine Passos Lima da and Santos, Lucielen Oliveira},
title={Lipase Production by <i>Aspergillus niger</i> 11T53A14 in Wheat Bran Using Experimental Design Methodology},
journal={Journal of Food and Nutrition Research},
volume={2},
number={10},
pages={659--663},
year={2014},
url={http://pubs.sciepub.com/jfnr/2/10/1},
issn={2333-1240},
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 <i>Aspergillus niger</i> 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 10<SUP>7</SUP> spores/g<SUB>m</SUB> 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 2<SUP>2</SUP>, 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/g<SUB>dm</SUB>, 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%).},
doi={10.12691/jfnr-2-10-1}
publisher={Science and Education Publishing}
}