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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

pH stability of lipases produced (●) by Aspergillus flavus (strain O-8) through submerged fermentation and (■) by Aspergillus niger (strain O-4) through solid-state fermentation.
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Related In: Results  -  Collection


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fig4: pH stability of lipases produced (●) by Aspergillus flavus (strain O-8) through submerged fermentation and (■) by Aspergillus niger (strain O-4) through solid-state fermentation.

Mentions: Figure 4 shows the residual lipolytic activity as a function of pH for the enzymes produced through solid-state and submerged fermentation. Lipases produced through submerged fermentation by Aspergillus flavus were stable at pH ranging from 3.5 to 6.5 for 24 h, with residual activities greater than 80%. At pH 7 to 10 there was a reduction in the stability of enzymes with residual activity of around 50%.


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)

pH stability of lipases produced (●) by Aspergillus flavus (strain O-8) through submerged fermentation and (■) by Aspergillus niger (strain O-4) through solid-state fermentation.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

fig4: pH stability of lipases produced (●) by Aspergillus flavus (strain O-8) through submerged fermentation and (■) by Aspergillus niger (strain O-4) through solid-state fermentation.
Mentions: Figure 4 shows the residual lipolytic activity as a function of pH for the enzymes produced through solid-state and submerged fermentation. Lipases produced through submerged fermentation by Aspergillus flavus were stable at pH ranging from 3.5 to 6.5 for 24 h, with residual activities greater than 80%. At pH 7 to 10 there was a reduction in the stability of enzymes with residual activity of around 50%.

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