Produção e caracterização de lipase obtida de Aspergillus terreus utilizando farinha de coco (Cocos nucifera)

Abstract

Given the growing expansion of the enzyme market and the concern for sustainability, this article aims to present a sustainable substrate for fermentation by Aspergillus terreus NRRL 269. The study sought to obtain lipase from the fungus Aspergillus terreus using coconut flour residue through solid-state fermentation (SSF). To obtain the inoculum, the spores were extracted from plates with 2 mL of 1% (w/v) Tween 80 and transferred to an Erlenmeyer flask containing coconut flour, then incubated in an oven at 37°C. The enzyme extraction was performed after 7 days of incubation. The extraction occurred using 50 mL of Tris-HCL buffer (0.05 M, pH 8,0) in a shaking incubator at 37°C and 200 rpm for 10 minutes. After extraction, the content was filtered through filter paper and centrifuged at 3,000 rpm for 10 minutes. The lipolytic activity of the crude extract obtained was evaluated concerning temperature, pH, ions, chelating agents, and surfactants under different conditions. The results show that the produced lipase achieved the best enzymatic activity conditions at 35°C, pH 7.0, and with the addition of NaCl. However, there was inhibition of activity when using ethylenediaminetetraacetic acid (EDTA), which acted as an enzyme inhibitor. The research indicates that coconut flour can be a promising substrate for enzyme production, with positive results under various pH and temperature conditions, paving the way for sustainable industrial applications.