Comparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianum
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2013-06-01
Autores
Coradi, Gilberto Victor [UNESP]
Da Visitação, Viviane Loiola [UNESP]
De Lima, Evandro Antônio [UNESP]
Saito, Larissa Yumi Tsuchida [UNESP]
Palmieri, Darío Abel [UNESP]
Takita, Marco Aurélio
Oliva Neto, Pedro de [UNESP]
De Lima, Valéria Marta Gomes [UNESP]
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Lipase production by Trichoderma harzianum was evaluated in submerged fermentation (SF) and solid-state fermentation (SSF) using a variety of agro-industrial residues. Cultures in SF showed the highest activity (1.4 U/mL) in medium containing 0.5 % (w/v) yeast extract, 1 % (v/v) olive oil and 2.5 C:N ratio. This paper is the first to report lipase production by T. harzianum in SSF. A 1:2 mixture of castor oil cake and sugarcane bagasse supplemented with 1 % (v/w) olive oil showed the best results among the cultures in SSF (4 U/g ds). Lipolytic activity was stable in a slightly acidic to neutral pH, maintaining 50 % activity after 30 min at 50 C. Eighty percent of the activity remained after 1 h in 25 % (v/v) methanol, ethanol, isopropanol or acetone. Activity was observed with vegetable oils (olive, soybean, corn and sunflower) and long-chain triacylglycerols (triolein), confirming the presence of a true lipase. The results of this study are promising because they demonstrate an enzyme with interesting properties for application in catalysis produced by fermentation at low cost. © 2012 Springer-Verlag and the University of Milan.
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Cassava cake, Castor bean, Corn husk, Lipase, Solid-state and submerged fermentation, Sugarcane bagasse, Trichoderma harzianum, Glycine max, Helianthus, Hypocrea lixii, Manihot esculenta, Ricinus communis, Zea mays
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Annals of Microbiology, v. 63, n. 2, p. 533-540, 2013.