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Effect of temperature, moisture, and carbon supplementation on lipase production by solid-state fermentation of soy cake by Penicillium simplicissimum

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Abstract

The production of lipases by Penicillium simplicissimum using solid-state fermentation and soy cake as substrate was investigated. The effects of temperature, cake moisture, and carbon supplementation on lipase production were studied using a two-level experimental plan. Moisture, pH, and lipase activity were followed during fermentation. Statistical analysis of the results was performed to evaluate the effect of the studied variables on the maximum lipase activity. Incubation temperature was the variable that most affected enzyme activity, showing a negative effect. Moisture and carbon supplementation presented a positive effect on activity. It was possible to obtain lipase activity as high as 21 U/g of dry cake in the studied range of process variables.

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Authors and Affiliations

  1. Department of Food Engineering, URI-Campus de Erechim, Av. Sete de Setembro 1621, 99700-000, RS, Erechim, Brazil

    Marco di Luccio, Fernando Capra, Najara P. Ribeiro, Gean D. L. P. Vargas & Débora de Oliveira

  2. Department of Biochemistry-IQ/UFRJ, Centro de Tecnologia, Bl. A, Sala 549-2, 21945-900, RJ, Rio de Janeiro, Brazil

    Denise M. G. Freire

Authors
  1. Marco di Luccio
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  2. Fernando Capra
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  3. Najara P. Ribeiro
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  4. Gean D. L. P. Vargas
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  5. Denise M. G. Freire
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  6. Débora de Oliveira
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Correspondence to Marco di Luccio.

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di Luccio, M., Capra, F., Ribeiro, N.P. et al. Effect of temperature, moisture, and carbon supplementation on lipase production by solid-state fermentation of soy cake by Penicillium simplicissimum . Appl Biochem Biotechnol 113, 173–180 (2004). https://doi.org/10.1385/ABAB:113:1-3:173

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  • DOI: https://doi.org/10.1385/ABAB:113:1-3:173

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