LIPASE PRODUCTION BY <i>Aspergillus niger</i> GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION

Costa, Tania Maria; Hermann, Katia Luiza; Garcia-Roman, Miguel; Valle, Rita de Cassia Siqueira Curto; Tavares, Lorena Benathar Ballod

doi:10.1590/0104-6632.20170342s20150477

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Bioprocess Engineering • Braz. J. Chem. Eng. 34 (2) • Apr 2017 • https://doi.org/10.1590/0104-6632.20170342s20150477 copy

LIPASE PRODUCTION BY Aspergillus niger GROWN IN DIFFERENT AGRO-INDUSTRIAL WASTES BY SOLID-STATE FERMENTATION

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

Filamentous fungi can easily degrade agro-industrial wastes in solid-state fermentation processes, synthesizing many important commercial biocompounds, such as lipolytic enzymes. The aim of this study was to evaluate the effect of the composition of the solid culture medium on the production of lipolytic enzymes by the fungus Aspergillus niger. Rice, wheat and soybean bran were mixed to prepare the culture medium, which was supplemented with glucose, glycerol or soybean oil. Four mixture experimental designs were used to find the best medium for enzyme production. According to our results, the highest lipolytic activity values were achieved with a mixture of rice bran and glycerol (19.844 U·g^-1) or with rice bran only (13.267 U·g^-1). Thus, the lipolytic enzyme could be produced without any additional carbon source apart from rice bran, although glycerol addition induced a higher production.

KEYWORDS
Enzyme; Fungus; Agro-industrial wastes; Carbon source.

Parameters	Rice husk	Rice bran	Wheat bran	Soybean meal	Method
Carbohydrates	16.19	28.78	50.16	27.65	Fehling
Total ash	13.23	8.85	10.61	6.37	incineration
Ash soluble	12.81	7.31	9.35	2.55	incineration
Ash insoluble	0.42	1.54	1.26	3.82	incineration
Total Fiber	56.78	13.04	6.00	5.88	extraction in Soxhlet
Total Fat	0.60	27.60	4.48	1.74	direct extraction in Soxhlet
Proteins	2.56	12.53	18.71	46.44	Kjeldahl
Moisture (105ºC)	10.64	9.20	10.04	11.92	loss on drying
C/N	6.56	4.5	2.92	0.63	-

Assays	Components (weight fraction)*
Assays	Rice bran	Wheat bran	Soybean bran
1	1	0	0
2	0	1	0
3	0	0	1
4	1/2	1/2	0
5	1/2	0	1/2
6	0	1/2	1/2
7	1/3	1/3	1/3

Assay	Carbon Sources
	Glucose		Glycerol		Soybean Oil		Only Bran
	Water activity values
	Initial	Final	Initial	Final	Initial	Final	Initial	Final
1	0.989±0.001^a	0.973±0.004^b	0.974±0.001^a	0.973±0.004^a	0.993±0.001^a	0.963±0.003^b	0.988±0.001^a	0.974±0.003^b
2	0.979±0.001^a	0.977±0.00^a	0.971±0.001^a	0.978±0.001^a	0.979±0.001^a	0.977±0.002^a	0.982±0.001^a	0.979±0.003^a
3	0.967±0.002^a	0.941±0.003^b	0.964±0.001^a	0.948±0.004^b	0.981±0.001^a	0.938±0.001^b	0.968±0.001^a	0.940±0.002^b
4	0.985±0.001^a	0.979±0.003^a	0.980±0.001^a	0.981±0.003^a	0.983±0.002^a	0.979±0.004^a	0.977±0.001^a	0.976±0.001^a
5	0.979±0.001^a	0.960±0.001^b	0.975±0.001^a	0.954±0.001^b	0.982±0.001^a	0.954±0.001^b	0.974±0.001^a	0.954±0.002^b
6	0.973±0.001^a	0.954±0.003^b	0.970±0.001^a	0.954±0.002^b	0.972±0.001^a	0.949±0.004^b	0.969±0.001^a	0.953±0.003^b
7	0.979±0.002^a	0.965±0.001^b	0.972±0.001^a	0.961±0.001^b	0.977±0.002^a	0.960±0.004^b	0.975±0.001^a	0.961±0.001^b
pH values
1	6.2 ±0.014^a	3.2 ±0.035^b	6.4 ±0.014^a	3.4 ±0.049^b	0.977±0.002^a	0.960±0.004^b	0.975±0.001^a	0.961±0.001^b	6.5 ±0.028^a	3.0 ±0.042^b	6.1 ±0.035^a	3.2 ±0.042 ^b
2	5.9 ±0.007^a	4.4 ±0.028^b	6.1 ±0.007^a	5.5 ±0.021^b	6.0 ±0.035^a	5.3 ±0.042^b	6.1 ±0.035^a	5.4 ±0.035 ^b
3	6.1 ±0.007^a	5.3 ±0.021^b	6.6 ±0.014^a	5.7 ±0.049^b	6.5 ±0.007^a	5.5 ±0.049^b	6.6 ±0.021^a	5.2 ±0.042 ^b
4	6.1 ±0.007^a	4.2 ±0.014^b	6.1 ±0.02^a	3.9 ±0.042^b	6.2 ±0.021^a	4.0 ±0.049^b	6.1 ±0.021^a	4.4 ±0.014 ^b
5	6.2 ±0.021^a	5.3 ±0.028^b	6.5 ±0.021^a	5.2 ±0.042^b	6.4 ±0.021^a	4.9 ±0.028^b	6.2 ±0.021^a	5.3 ±0.021 ^b
6	6.2 ±0.021^a	5.1 ±0.042^b	6.2 ±0.014^a	5.3 ±0.028^b	6.2 ±0.007^a	5.1 ±0.007^b	6.1 ±0.021^a	5.1 ±0.021 ^b
7	6.1 ±0.014^a	5.5 ±0.049^b	6.4 ±0.014^a	5.3 ±0.042^b	6.4 ±0.014^a	4.9 ±0.057^b	6.1 ±0.028^a	5.3 ±0.049 ^b

		Lipase activity (U·g^-1 )
Assay	Treatment	Glucose		Glycerol
Assay	Treatment	experimental	calculated	experimental	calculated
1	(1; 0; 0)	12.022 ± 0.047	12.023	19.844 ± 0.236	19.846
2	(0; 1; 0)	10.200 ± 0.283	10.243	NA	NA
3	(0; 0; 1)	NA	NA	NA	NA
4	(½; ½; 0)	10.633 ± 0.047	10.646	11.266 ± 0.094	11.266
5	(½; 0; ½)	NA	NA	NA	NA
6	(0; ½; ½)	NA	NA	NA	NA
7	(1/3; 1/3; 1/3)	NA	NA	NA	NA
Assay	Treatment	Soybean Oil		Only Bran
Assay	Treatment	experimental	calculated	experimental	calculated
1	(1; 0; 0)	9.967 ±0.047	9.976	13.267 ± 0.057	13.266
2	(0; 1; 0)	6.767 ± 0.141	6.780	NA	NA
3	(0; 0; 1)	NA	NA	NA	NA
4	(½; ½; 0)	5.967 ± 0.047	5.953	8.633 ± 0.047	8.666
5	(½; 0; ½)	NA	NA	NA	NA
6	(0; ½; ½)	NA	NA	NA	NA
7	(1/3; 1/3; 1/3)	NA	NA	NA	NA

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[1] *To whom correspondence should be addressed. E-mail: tmcosta02@gmail.com