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Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation.

Colla LM, Ficanha AM, Rizzardi J, Bertolin TE, Reinehr CO, Costa JA - Biomed Res Int (2015)

Bottom Line: Lipases obtained through submerged fermentation presented optimal activities at 37 °C and pH 7.2 and those obtained through solid-state fermentation at 35 °C and pH 6.0.The enzymes produced by submerged fermentation were more temperature-stable than those obtained by solid-state fermentation, presenting 72% of residual activity after one hour of exposition at 90 °C.Lipases obtained through submerged fermentation had 80% of stability in acidic pH and those obtained through solid-state fermentation had stability greater than 60% in alkaline pH.

View Article: PubMed Central - PubMed

Affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.

ABSTRACT
Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species of Aspergillus. Fungal strains were isolated from a diesel-contaminated soil and selected as good lipases producers. Lipases obtained through submerged fermentation presented optimal activities at 37 °C and pH 7.2 and those obtained through solid-state fermentation at 35 °C and pH 6.0. The enzymes produced by submerged fermentation were more temperature-stable than those obtained by solid-state fermentation, presenting 72% of residual activity after one hour of exposition at 90 °C. Lipases obtained through submerged fermentation had 80% of stability in acidic pH and those obtained through solid-state fermentation had stability greater than 60% in alkaline pH.

No MeSH data available.


Related in: MedlinePlus

Thermal stability of lipases produced in submerged fermentation using Aspergillus flavus (strain O-8): (a) 40°C, 50°C, 70°C, and 80°C; (b) 70°C, 80°C, and 90°C.
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fig2: Thermal stability of lipases produced in submerged fermentation using Aspergillus flavus (strain O-8): (a) 40°C, 50°C, 70°C, and 80°C; (b) 70°C, 80°C, and 90°C.

Mentions: The temperature stability of lipases produced through submerged fermentation by Aspergillus flavus was initially assessed at 40 to 80°C, as shown in Figure 2(a). The enzymes were stable between 40°C and 50°C, with residual activity greater than 90% for 7 hours. An initial inactivation of the enzymes between 70°C and 80°C was observed and subsequently they became stable, with residual activity of 80% and 65% at 80°C and 70°C, respectively. The enzymes did not exhibit first-order thermal destruction kinetic behavior (Arrhenius), despite being more stable at 80°C than 70°C.


Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation.

Colla LM, Ficanha AM, Rizzardi J, Bertolin TE, Reinehr CO, Costa JA - Biomed Res Int (2015)

Thermal stability of lipases produced in submerged fermentation using Aspergillus flavus (strain O-8): (a) 40°C, 50°C, 70°C, and 80°C; (b) 70°C, 80°C, and 90°C.
© Copyright Policy - open-access
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC4477096&req=5

fig2: Thermal stability of lipases produced in submerged fermentation using Aspergillus flavus (strain O-8): (a) 40°C, 50°C, 70°C, and 80°C; (b) 70°C, 80°C, and 90°C.
Mentions: The temperature stability of lipases produced through submerged fermentation by Aspergillus flavus was initially assessed at 40 to 80°C, as shown in Figure 2(a). The enzymes were stable between 40°C and 50°C, with residual activity greater than 90% for 7 hours. An initial inactivation of the enzymes between 70°C and 80°C was observed and subsequently they became stable, with residual activity of 80% and 65% at 80°C and 70°C, respectively. The enzymes did not exhibit first-order thermal destruction kinetic behavior (Arrhenius), despite being more stable at 80°C than 70°C.

Bottom Line: Lipases obtained through submerged fermentation presented optimal activities at 37 °C and pH 7.2 and those obtained through solid-state fermentation at 35 °C and pH 6.0.The enzymes produced by submerged fermentation were more temperature-stable than those obtained by solid-state fermentation, presenting 72% of residual activity after one hour of exposition at 90 °C.Lipases obtained through submerged fermentation had 80% of stability in acidic pH and those obtained through solid-state fermentation had stability greater than 60% in alkaline pH.

View Article: PubMed Central - PubMed

Affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.

ABSTRACT
Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species of Aspergillus. Fungal strains were isolated from a diesel-contaminated soil and selected as good lipases producers. Lipases obtained through submerged fermentation presented optimal activities at 37 °C and pH 7.2 and those obtained through solid-state fermentation at 35 °C and pH 6.0. The enzymes produced by submerged fermentation were more temperature-stable than those obtained by solid-state fermentation, presenting 72% of residual activity after one hour of exposition at 90 °C. Lipases obtained through submerged fermentation had 80% of stability in acidic pH and those obtained through solid-state fermentation had stability greater than 60% in alkaline pH.

No MeSH data available.


Related in: MedlinePlus