Producing Alkaline Lipase by Fusarium oxysporum Using Unconventional Medium Components

This study reports the use of different inducing agents (olive, soybean, and used frying oils) and culture mediums [synthetic medium (SM), whey protein, and corn steep liqueur (SL)] to optimize the production of lipase by Fusarium oxysporum. A relationship among the inoculum size, presence of a fat...

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Published inFood science and biotechnology Vol. 18; no. 6
Main Authors Pereira de Quadros, Cedenir, State University of Campinas, Campinas, Sao Paulo, Brazil, Bicas, Juliano Lemos, State University of Campinas, Campinas, Sao Paulo, Brazil, Neri-Numa, Iramaia Angelica, State University of Campinas, Campinas, Sao Paulo, Brazil, Pastore, Glaucia Maria, State University of Campinas, Campinas, Sao Paulo, Brazil
Format Journal Article
LanguageEnglish
Published 01.12.2009
Subjects
corn steep liqueur
frying oil
green technology
industrial by-product
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Summary:This study reports the use of different inducing agents (olive, soybean, and used frying oils) and culture mediums [synthetic medium (SM), whey protein, and corn steep liqueur (SL)] to optimize the production of lipase by Fusarium oxysporum. A relationship among the inoculum size, presence of a fat source, fungal growth, and lipase production was evident during the fermentation. The best results were achieved when the inoculum was grown in SM or SL and the fermentation was developed in SM with frying oil as the inducing agent. The maximum activity (about 15 U/mL) was obtained after a 72 hr cultivation.
Bibliography:2010003430
Q01
ISSN:1226-7708
2092-6456