Effect of temperature, moisture, and carbon supplementation on lipase production by solid-state fermentation of soy cake by Penicillium simplicissimum |
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Authors: | Marco di Luccio Fernando Capra Najara P Ribeiro Gean D L P Vargas Denise M G Freire Débora de Oliveira |
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Institution: | (1) Department of Food Engineering, URI-Campus de Erechim, Av. Sete de Setembro 1621, 99700-000, RS Erechim, Brazil;(2) Department of Biochemistry-IQ/UFRJ, Centro de Tecnologia, Bl. A, Sala 549-2, 21945-900, RJ Rio de Janeiro, Brazil |
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Abstract: | The production of lipases by Penicillium simplicissimum using solid-state fermentation and soy cake as substrate was investigated. The effects of temperature, cake moisture, and
carbon supplementation on lipase production were studied using a two-level experimental plan. Moisture, pH, and lipase activity
were followed during fermentation. Statistical analysis of the results was performed to evaluate the effect of the studied
variables on the maximum lipase activity. Incubation temperature was the variable that most affected enzyme activity, showing
a negative effect. Moisture and carbon supplementation presented a positive effect on activity. It was possible to obtain
lipase activity as high as 21 U/g of dry cake in the studied range of process variables. |
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Keywords: | Solid-state fermentation lipase Penicillium soy cake olive oil moisture |
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