Bati Butter as a potential substrate for lipase production by Aspergillus terreus NRRL-255

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dc.contributor.authorPassos, Thais Souza
dc.contributor.authorAssis, Cristiane Fernandes de
dc.contributor.authorBarros, Karen dos Santos
dc.contributor.authorJácome, Millena Cristiane de Medeiros Bezerra
dc.contributor.authorAzevedo, Wendell Medeiros de
dc.contributor.authorRamalho, Adriana Margarida Zanbotto
dc.contributor.authorSantos, Everaldo Silvino dos
dc.contributor.authorSousa Junior, Francisco Canindé de
dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorIDhttps://orcid.org/0000-0003-2054-1544
dc.contributor.authorIDhttps://orcid.org/0000-0001-7595-5395
dc.contributor.authorIDhttps://orcid.org/0000-0003-2042-4348
dc.contributor.authorIDhttps://orcid.org/0000-0001-6884-1023
dc.date.accessioned2025-06-09T16:54:49Z
dc.date.available2025-06-09T16:54:49Z
dc.date.issued2023-01-27
dc.description.resumoThis 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
dc.identifier.citationPASSOS, Thaís Souza; BARROS, Karen dos Santos; ASSIS, Cristiane Fernandes de; 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. Bati butter as a potential substrate for lipase production by aspergillus terreus NRRL-255. Foods, [S.l.], v. 12, n. 3, p. 1-12, 27 jan. 2023. DOI 10.3390/foods12030564. Disponível em: https://www.mdpi.com/2304-8158/12/3/564. Acesso em: 19 jul. 2024.
dc.identifier.issn2304-8158
dc.identifier.otherDOI 10.3390/foods12030564
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/63874
dc.language.isoen_US
dc.publisherFoods
dc.rightsAttribution 3.0 Brazilen
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/
dc.subjectOuratea parviflora
dc.subjectSolid-state fermentation
dc.subjectExperimental design
dc.subjectEnzyme
dc.titleBati Butter as a potential substrate for lipase production by Aspergillus terreus NRRL-255
dc.typearticle

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