Effect of temperature, moisture, and carbon supplementation on lipase production by solid-state fermentation of soy cake by Penicillium simplicissimum

被引：45
作者：
Di Luccio, M
Capra, F
Ribeiro, NP
Vargas, GDLP
Freire, DMG
De Oliveira, D
机构：
[1] URI, Dept Food Engn, BR-99700000 Erechim, RS, Brazil
[2] Univ Fed Rio de Janeiro, Ctr Tecnol, Dept Biochem, BR-21945900 Rio De Janeiro, Brazil
来源：
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 2004年 / 113卷 / 1-3期
关键词：
solid-state fermentation; lipase; Penicillium; soy cake; olive oil; moisture;
D O I：
10.1385/ABAB:113:1-3:173
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The production of lipases by Penicillium simplicissimum using solid-state fermentation and soy cake as substrate was investigated. The effects of temperature, cake moisture, and carbon supplementation on lipase production were studied using a two-level experimental plan. Moisture, pH, and lipase activity were followed during fermentation. Statistical analysis of the results was performed to evaluate the effect of the studied variables on the maximum lipase activity. Incubation temperature was the variable that most affected enzyme activity, showing a negative effect. Moisture and carbon supplementation presented a positive effect on activity. It was possible to obtain lipase activity as high as 21 U/g of dry cake in the studied range of process variables.
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收藏
页码：173 / 180
页数：8
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