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. 2016 Apr-Jun;47(2):461-7.
doi: 10.1016/j.bjm.2016.01.028. Epub 2016 Mar 2.

Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi

Luciane Maria Colla  1 , Andreiza Lazzarotto Primaz  2 , Silvia Benedetti  2 , Raquel Aparecida Loss  2 , Marieli de Lima  2 , Christian Oliveira Reinehr  2 , Telma Elita Bertolin  2 , Jorge Alberto Vieira Costa  3
Affiliations

Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi

Luciane Maria Colla et al. Braz J Microbiol. 2016 Apr-Jun.

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 2(3), 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 45g/L of yeast extract and pH 7.15. The statistical model showed a 94.12% correlation with the experimental data.

Keywords: Agricultural residues; Lipase; Optimization; Submerged bioprocess.

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Figures

Fig. 1
Fig. 1
Response surface of the maximum residual lipolytic activity (LAMR) as a function of pH and yeast extract concentration (YEC) for lipase production by submerged fermentation according to (A) 23 FFD and (B) CCRD.
See this image and copyright information in PMC

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