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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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Abstract

Fungal 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.

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Authors and Affiliations

  1. Chemistry and Biochemistry Department, Institute of Biosciences, São Paulo State University (UNESP), P.O. Box 510, 18618-000, Botucatu, SP, Brazil

    Luciana Francisco Fleuri, Mariana Cassani de Oliveira, Mariana de Lara Campos Arcuri, Bruna Luiza Capoville, Milene Stefani Pereira, Clarissa Hamaio Okino Delgado & Paula Kern Novelli

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  1. Luciana Francisco Fleuri
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  2. Mariana Cassani de Oliveira
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  3. Mariana de Lara Campos Arcuri
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  4. Bruna Luiza Capoville
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  5. Milene Stefani Pereira
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  6. Clarissa Hamaio Okino Delgado
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  7. Paula Kern Novelli
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Correspondence to Luciana Francisco Fleuri.

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Fleuri, L.F., de Oliveira, M.C., de Lara Campos Arcuri, M. et al. Production of fungal lipases using wheat bran and soybean bran and incorporation of sugarcane bagasse as a co-substrate in solid-state fermentation. Food Sci Biotechnol 23, 1199–1205 (2014). https://doi.org/10.1007/s10068-014-0164-7

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  • DOI: https://doi.org/10.1007/s10068-014-0164-7

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