Production of fungal lipases using wheat bran and soybean bran and incorporation of sugarcane bagasse as a co-substrate in solid-state fermentation

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dc.contributor.authorFleuri, Luciana Francisco [UNESP]
dc.contributor.authorOliveira, Mariana Cassani de [UNESP]
dc.contributor.authorCampos Arcuri, Mariana de Lara [UNESP]
dc.contributor.authorCapoville, Bruna Luiza [UNESP]
dc.contributor.authorPereira, Milene Stefani [UNESP]
dc.contributor.authorOkino Delgado, Clarissa Hamaio [UNESP]
dc.contributor.authorNovelli, Paula Kern [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2015-03-18T15:53:00Z
dc.date.available2015-03-18T15:53:00Z
dc.date.issued2014-08-01
dc.description.abstractFungal strains were screened for lipase producing activities and 10 strains were classified as good producers. Aspergillus sp., Fusarium sp., and Penicillium sp. exhibited the highest activities when fermented in wheat bran (WB) and soybean bran (SB). No fungal growth was observed using sugarcane bagasse (CB). An experimental design was applied to incorporate CB into the fermentation process for lipase production by Aspergillus sp. and Penicillium sp., and to evaluate the best moisture content for the substrate. Strains studied achieved maximum lipase activities with 25% CB combined with 75% WB or SB at 40% moisture content. The highest lipase activities were observed for WB and SB, and for SB combined with CB using Aspergillus sp. Fermentation of 96 h was the optimum period for enzyme production.en
dc.description.affiliationSao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil
dc.description.affiliationUnespSao Paulo State Univ UNESP, Inst Biosci, Dept Chem & Biochem, BR-18618000 Botucatu, SP, Brazil
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipPROPE/UNESP
dc.format.extent1199-1205
dc.identifierhttp://dx.doi.org/10.1007/s10068-014-0164-7
dc.identifier.citationFood Science And Biotechnology. Seoul: Korean Society Food Science & Technology-kosfost, v. 23, n. 4, p. 1199-1205, 2014.
dc.identifier.doi10.1007/s10068-014-0164-7
dc.identifier.issn1226-7708
dc.identifier.lattes6495148747049688
dc.identifier.urihttp://hdl.handle.net/11449/116287
dc.identifier.wosWOS:000340357200028
dc.language.isoeng
dc.publisherKorean Society Food Science & Technology-kosfost
dc.relation.ispartofFood Science And Biotechnology
dc.relation.ispartofjcr0.786
dc.relation.ispartofsjr0,381
dc.rights.accessRightsAcesso restrito
dc.sourceWeb of Science
dc.subjectlipaseen
dc.subjectfungien
dc.subjectsolid-state fermentationen
dc.subjectAspergillus sp.en
dc.subjectPenicillium sp.en
dc.subjectenzyme productionen
dc.titleProduction of fungal lipases using wheat bran and soybean bran and incorporation of sugarcane bagasse as a co-substrate in solid-state fermentationen
dc.typeArtigo
dcterms.rightsHolderKorean Society Food Science & Technology-kosfost
unesp.author.lattes6495148747049688
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências, Botucatupt

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