Response surface analysis for the production of an enantioselective lipase from Aspergillus niger by solid-state fermentation

The lipase produced by the Aspergillus niger strain AC-54 has been widely studied due to its enantioselectivity for racemic mixtures. This study aimed to optimize the production of this enzyme using statistical methodology. Initially a Plackett-Burman (PB) design was used to evaluate the effects of...

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Bibliographic Details
Published in:The journal of microbiology 2009, 47(5), , pp.563-571
Main Authors: Contesini, Fabiano Jares, Universidade Estadual de Campinas (UNICAMP), Brazil, Fernades da Silva, Vania Castriani, Universidade Sao Francisco, Brazil, Maciel, Rafael Ferreira, Universidade Sao Francisco, Brazil, Joana de Lima, Rosemary, Universidade Sao Francisco, Brazil, Cavalcante Barros, Francisco Fabio, Universidade Estadual de Campinas (UNICAMP), Brazil, Carvalho, Patricia de Oliveira, Universidade Sao Francisco, Brazil
Format: Article
Language:English
Subjects:
ASPERGILLUS NIGER
Aspergillus niger - enzymology
Biomedical and Life Sciences
Biotechnology - methods
Calcium chloride
Culture Media - chemistry
Enzymatic activity
Enzymes
Fermentation
Laboratories
Life Sciences
lipase
Lipase - biosynthesis
Microbiology
Microorganisms
Models, Statistical
Nonsteroidal anti-inflammatory drugs
Olea
Olive oil
Peptones
response surface methodology
Statistical methods
Variables
Water content
Yeast
Yeasts
생물학
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Summary:The lipase produced by the Aspergillus niger strain AC-54 has been widely studied due to its enantioselectivity for racemic mixtures. This study aimed to optimize the production of this enzyme using statistical methodology. Initially a Plackett-Burman (PB) design was used to evaluate the effects of the culture medium components and the culture conditions. Twelve factors were screened: water content, glucose, yeast extract, peptone, olive oil, temperature, NaH₂PO₄, KH₂PO₄, MgSO₄ㆍ7H₂O, CaCl₂, NaCl, and MnSO₄. The screening showed that the significant factors were water content, glucose, yeast extract, peptone, NaH₂PO₄, and KH₂PO₄, which were optimized using response surface methodology (RSM) and a mathematical model obtained to explain the behavioral process. The best lipase activity was attained using the following conditions: water content (20%), glucose (4.8%), yeast extract (4.0%), and NaH₂PO₄ (4.0%). The predicted lipase activity was 33.03 U/ml and the experimental data confirmed the validity of the model. The enzymatic activity was expressed as A mu moles of oleic acid released per minute of reaction (μmol/min).
ISSN:1225-8873
1976-3794
DOI:10.1007/s12275-008-0279-8