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Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi
Colla, Luciane Maria; Primaz, Andreiza Lazzarotto; Benedetti, Silvia; Loss, Raquel Aparecida; Lima, Marieli de; Reinehr, Christian Oliveira; Bertolin, Telma Elita; Costa, Jorge Alberto Vieira.
Afiliación
  • Colla, Luciane Maria; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Primaz, Andreiza Lazzarotto; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Benedetti, Silvia; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Loss, Raquel Aparecida; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Lima, Marieli de; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Reinehr, Christian Oliveira; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Bertolin, Telma Elita; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
  • Costa, Jorge Alberto Vieira; University of Passo Fundo. College of Engineering and Architecture. Course of Food Engineering. Passo Fundo. BR
Braz. j. microbiol ; 47(2): 461-467, Apr.-June 2016. tab, graf
Article en En | LILACS | ID: lil-780837
Biblioteca responsable: BR1.1
ABSTRACT
Abstract A Plackett–Burman Factorial Design of 16 experiments was conducted to assess the influence of nine factors on the production of lipases by filamentous fungi. The factors investigated were bran type (used as the main carbon source), nitrogen source, nitrogen source concentration, inducer, inducer concentration, fungal strain (Aspergillus niger or Aspergillus flavus were selected as good lipase producers via submerged fermentation), pH and agitation. The concentration of the yeast extract and soybean oil and the pH had a significant effect (p < 0.05) on lipase production and were consecutively studied through a Full Factorial Design 23, with the concentration of yeast extract and pH being significant (p < 0.05). These variables were optimized using a central composite design, obtaining maximum lipolytic activities with the use of 45 g/L of yeast extract and pH 7.15. The statistical model showed a 94.12% correlation with the experimental data.
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Texto completo: 1 Colección: 01-internacional Base de datos: LILACS Asunto principal: Aspergillus flavus / Aspergillus niger / Microbiología Industrial / Proteínas Fúngicas / Lipasa Tipo de estudio: Prognostic_studies Idioma: En Revista: Braz. j. microbiol Asunto de la revista: MICROBIOLOGIA Año: 2016 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil
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Texto completo: 1 Colección: 01-internacional Base de datos: LILACS Asunto principal: Aspergillus flavus / Aspergillus niger / Microbiología Industrial / Proteínas Fúngicas / Lipasa Tipo de estudio: Prognostic_studies Idioma: En Revista: Braz. j. microbiol Asunto de la revista: MICROBIOLOGIA Año: 2016 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil