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

• 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
• ISSN: 1225-8873; 1976-3794
• DOI: 10.1007/s12275-008-0279-8

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).