Turning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255

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dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorAzevedo, Wendell Medeiros de
dc.contributor.authorOliveira, Larissa Ferreira Ribeiro de
dc.contributor.authorAlcântara, Maristela Alves
dc.contributor.authorCordeiro, Angela Maria Tribuzy de Magalhães
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorSousa Júnior, Francisco Canindé de
dc.date.accessioned2024-08-28T22:08:02Z
dc.date.available2024-08-28T22:08:02Z
dc.date.issued2020-02
dc.description.resumoCacay oil and butter were evaluated as enzymatic inducers for lipase production from Aspergillus terreus NRRL-255 by solid-state fermentation (SSF). Initially, physicochemical characteristics of agro-industrial wastes were evaluated in order to identify a potential solid substrate for lipase production. Higher water absorption index (3.65 g H2O/g substrate), adequate mineral content, great carbon source, and nitrogen concentration were factors that influenced the choice of wheat bran as a solid substrate. Cacay butter presented the highest lipolytic activity (308.14 U g−1) in the screening of lipid inducer. Then, the effects of lipid inducer concentration (cacay butter), temperature, pH, moisture, and fermentation time were evaluated on process performance using multivariate statistical methodology. Under optimal conditions, the highest lipase activity observed was 2,867.18 U g−1. Regarding the lipase characterization, maximum relative activity was obtained at pH 7.0 and at 35 °C. An inhibitory effect was observed for Ca2+, Mn2+, Zn2+, Fe2+, and Cu2+ ions. Lipase activity was increased with the reduction of sodium dodecyl sulfate (SDS) concentration and the increase of Triton X-100. Therefore, the use of wheat bran as a solid substrate combined with cacay butter demonstrated a substantial lipase production, indicating its biotechnological industrial potentialpt_BR
dc.identifier.citationAZEVEDO, Wendell Medeiros de; OLIVEIRA, Larissa Ferreira Ribeiro de; ALCÂNTARA, Maristela Alves; CORDEIRO, Angela Maria Tribuzy de Magalhães; DAMASCENO, Karla Suzanne Florentino da Silva Chaves; ASSIS, Cristiane Fernandes de; SOUSA JUNIOR, Francisco Caninde de. Turning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255. Preparative Biochemistry & Biotechnology, [S.l.], v. 50, n. 7, p. 689-696, 17 fev. 2020. DOI: 10.1080/10826068.2020.1728698. Disponível em: https://www.tandfonline.com/doi/full/10.1080/10826068.2020.1728698. Acesso em: 5 ago. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.1080/10826068.2020.1728698
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/59945
dc.languageenpt_BR
dc.publisherPreparative Biochemistry & Biotechnologypt_BR
dc.subjectAgro-industrial wastespt_BR
dc.subjectCacay butterpt_BR
dc.subjectLipase characterizationpt_BR
dc.subjectSolid-state fermentationpt_BR
dc.subjectWheat branpt_BR
dc.titleTurning cacay butter and wheat bran into substrate for lipase production by Aspergillus terreus NRRL-255pt_BR
dc.typearticlept_BR

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