E Wolski1, E Rigo, M Di Luccio, J V Oliveira, D de Oliveira, H Treichel. 1. Programa de Pós-graduação em Engenharia de Alimentos, Universidade Regional Integrada do Alto Uruguai e das Missões, Campus de Erechim, Av. Sete de Setembro, Erechim, RS, Brasil.
Abstract
AIMS: The objective of this work was to investigate the lipase production by a newly isolated Penicillium sp., using experimental design technique, in submerged fermentation using a medium based on peptone, yeast extract, NaCl and olive oil, as well as to characterize the crude enzymatic extracts obtained. METHODS AND RESULTS: Lipase activity values of 9.5 U ml(-1) in 96 h of fermentation was obtained at the maximized operational conditions of peptone, yeast extract, NaCl and olive oil concentrations (g l(-1)) of 20.0, 5.0, 5.0 and of 10.0 respectively. The partial characterization of crude enzymatic extract obtained by submerged fermentation showed optimum activity at pH range from 4.9 to 5.5 and temperature from 37 degrees C to 42 degrees C. The crude extract maintained its initial activity at freezing temperatures up to 100 days. CONCLUSIONS: A newly isolated strain of Penicillium sp. used in this work yielded good lipase activities compared to the literature. SIGNIFICANCE AND IMPACT OF THE STUDY: The growing interest in lipase production is related to the potential biotechnological applications that these enzymes present. New lipase producers are relevant to finding enzymes with different catalytic properties of commercial interest could be obtained, without using genetically modified organisms (GMO).
AIMS: The objective of this work was to investigate the lipase production by a newly isolated Penicillium sp., using experimental design technique, in submerged fermentation using a medium based on peptone, yeast extract, NaCl and olive oil, as well as to characterize the crude enzymatic extracts obtained. METHODS AND RESULTS: Lipase activity values of 9.5 U ml(-1) in 96 h of fermentation was obtained at the maximized operational conditions of peptone, yeast extract, NaCl and olive oil concentrations (g l(-1)) of 20.0, 5.0, 5.0 and of 10.0 respectively. The partial characterization of crude enzymatic extract obtained by submerged fermentation showed optimum activity at pH range from 4.9 to 5.5 and temperature from 37 degrees C to 42 degrees C. The crude extract maintained its initial activity at freezing temperatures up to 100 days. CONCLUSIONS: A newly isolated strain of Penicillium sp. used in this work yielded good lipase activities compared to the literature. SIGNIFICANCE AND IMPACT OF THE STUDY: The growing interest in lipase production is related to the potential biotechnological applications that these enzymes present. New lipase producers are relevant to finding enzymes with different catalytic properties of commercial interest could be obtained, without using genetically modified organisms (GMO).
Authors: Ana C Vici; Andrezza F da Cruz; Fernanda D A Facchini; Caio C de Carvalho; Marita G Pereira; Raquel Fonseca-Maldonado; Richard J Ward; Benevides C Pessela; Gloria Fernandez-Lorente; Fernando A G Torres; João A Jorge; Maria L T M Polizeli Journal: Front Microbiol Date: 2015-10-07 Impact factor: 5.640