Bati Butter as a potential substrate for lipase production by Aspergillus terreus NRRL-255
| Author | Passos, Thais Souza; Assis, Cristiane Fernandes de; Barros, Karen dos Santos; Jácome, Millena Cristiane de Medeiros Bezerra; Azevedo, Wendell Medeiros de; Ramalho, Adriana Margarida Zanbotto; Santos, Everaldo Silvino dos; Sousa Junior, Francisco Canindé de; Damasceno, Karla Suzanne Florentino da Silva Chaves | |
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| Publisher | Foods | |
| Date | 2023-01-27 | |
| Keywords | Ouratea parviflora Solid-state fermentation Experimental design Enzyme | |
| Citation | ||
| Abstract | This study evaluated bati butter (Ouratea parviflora) as a substrate for lipase productionby solid-state fermentation (SSF) using Aspergillus terreus NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 3^2 experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 ◦C and 120 h of fermentation, yielding 216.9 U g−1 . Crude enzyme extract presented more significant activity at 37 ◦C and pH 9. β-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation | |
| URI | https://repositorio.ufrn.br/handle/123456789/63874 | |
| Collections | CCS - DNUT - Artigos publicados em periódicos |
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