Monday, May 5, 2008
12-15

Production of Lipase by Aspergillus niger 11T53A14 in Semi-solid Fermentation using Aerated Columns

Mônica Caramez Triches Damaso, Tecnologia de Alimentos, Universidade Federal Rural do Rio de Janeiro, BR 465, Km 7, Seropédica, 23890-000, Brazil, Alane Beatriz Vermelho, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, llha do Fundão, Rio de Janeiro/RJ-Brazil, Rio de Janeiro, 21235-111, Ana Carolina Pereira de Oliveira, Ensino à Distância de Biologia, Universidade Estadual do Norte Fluminense, Campos dos Goytacazes, Rio de Janeiro, Brazil, and Sônia Couri, Embrapa Agroindústria de Alimentos, Avenida das Américas 29501, Rio de Janeiro, Brazil.

Lipases hydrolyze triglycerides into di- and monoglycerides, glycerol and fatty acids. The interest in lipases has increased due to its application in detergent and food sectors. Semi-solid fermentation, using agroindustrial residues, presents advantages over submerged fermentation, mainly for fungi growth and its economical potential for countries such as Brazil, with an important biodiversity. In this work, it was investigated the production of lipase by Aspergillus niger 11T53A14 in semi-solid fermentation using aerated columns and testing two lipid sources, commercial olive oil and by-product from corn oil refining codified as soapstock. This strain was previously screened and selected for lipase production. Fifteen grams of sterilized medium (100g of wheat brain was moistened with 60 ml of 0.91% w/v of ammonium sulphate pH 7.0 and 2% w/w of lipid source) was used in each column. The air rate was of 0.5vvm at the temperature of 32oC. At 12h intervals one column was taken for enzyme extraction with sodium phosphate buffer pH 7.0. Lipase activity was determined by the titulometric method and the best results were obtained after 72h with the activity of 242 U/gds using corn oil by-product. The optima temperature and pH and the thermostability of enzyme have been determined.

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