Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/1822/42057 |
Resumo: | Background Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3, Czapek nutrients, fermentation time, moisture content (MC) and temperature. Results Results showed that the mixture OP:WB and MC were the most significant factors affecting lipase production for all fungi strains tested. With MC and temperature optimization, a 4.4-fold increase in A. ibericus lipase was achieved (90.5± 1.5 U g-1), using a mixture of OP and WB at 1:1 ratio, 0.02 g NaNO3 per g dry substrate, absence of Czapek nutrients, 60% of MC and incubation at 30 °C for 7 days. For A. niger and A. tubingensis, highest lipase activity obtained was 56.6± 5.4 U g-1 and 7.6± 0.6 U g-1, respectively. Conclusion A. ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB. |
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Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentationOlive pomace (OP)solid-state fermentation (SSF)A. ibericusA. nigerA. tubingensislipase productionScience & TechnologyBackground Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3, Czapek nutrients, fermentation time, moisture content (MC) and temperature. Results Results showed that the mixture OP:WB and MC were the most significant factors affecting lipase production for all fungi strains tested. With MC and temperature optimization, a 4.4-fold increase in A. ibericus lipase was achieved (90.5± 1.5 U g-1), using a mixture of OP and WB at 1:1 ratio, 0.02 g NaNO3 per g dry substrate, absence of Czapek nutrients, 60% of MC and incubation at 30 °C for 7 days. For A. niger and A. tubingensis, highest lipase activity obtained was 56.6± 5.4 U g-1 and 7.6± 0.6 U g-1, respectively. Conclusion A. ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB.Felisbela Oliveira and José Manuel Salgado acknowledge financial support from Fundação para a Ciência e Tecnologia (FCT) of Portugal through grants SFRH/BD/87953/2012 and SFRH/BPD/84440/2012, respectively. Luís Abrunhosa was supported by grant UMINHO/BPD/51/2015 from project UID/BIO/04469/2013, financed by FCT/MEC (OE). The authors thank the FCT Strategic Project of UID/BIO/04469/2013 unit, the project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and the project ‘BioInd – Biotechnology and Bioengineering for improved Industrial and Agro-Food processes’, REF. NORTE-07-0124-FEDER-000028, co-funded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER.John Wiley and SonsUniversidade do MinhoOliveira, Felisbela Maria AraújoMoreira, C.Salgado, José ManuelAbrunhosa, LuísVenâncio, ArmandoBelo, Isabel2016-08-152016-08-15T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/42057engOliveira, Felisbela Maria Araújo; Moreira, C.; Salgado, José Manuel; Abrunhosa, Luís; Venâncio, Armando; Belo, Isabel, Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation. Journal of the Science of Food and Agriculture, 96(10), 3583-3589, 20161097-00100022-514210.1002/jsfa.754426601619http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7544info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:17:41Zoai:repositorium.sdum.uminho.pt:1822/42057Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:10:21.758650Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
title |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
spellingShingle |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation Oliveira, Felisbela Maria Araújo Olive pomace (OP) solid-state fermentation (SSF) A. ibericus A. niger A. tubingensis lipase production Science & Technology |
title_short |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
title_full |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
title_fullStr |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
title_full_unstemmed |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
title_sort |
Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
author |
Oliveira, Felisbela Maria Araújo |
author_facet |
Oliveira, Felisbela Maria Araújo Moreira, C. Salgado, José Manuel Abrunhosa, Luís Venâncio, Armando Belo, Isabel |
author_role |
author |
author2 |
Moreira, C. Salgado, José Manuel Abrunhosa, Luís Venâncio, Armando Belo, Isabel |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Oliveira, Felisbela Maria Araújo Moreira, C. Salgado, José Manuel Abrunhosa, Luís Venâncio, Armando Belo, Isabel |
dc.subject.por.fl_str_mv |
Olive pomace (OP) solid-state fermentation (SSF) A. ibericus A. niger A. tubingensis lipase production Science & Technology |
topic |
Olive pomace (OP) solid-state fermentation (SSF) A. ibericus A. niger A. tubingensis lipase production Science & Technology |
description |
Background Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3, Czapek nutrients, fermentation time, moisture content (MC) and temperature. Results Results showed that the mixture OP:WB and MC were the most significant factors affecting lipase production for all fungi strains tested. With MC and temperature optimization, a 4.4-fold increase in A. ibericus lipase was achieved (90.5± 1.5 U g-1), using a mixture of OP and WB at 1:1 ratio, 0.02 g NaNO3 per g dry substrate, absence of Czapek nutrients, 60% of MC and incubation at 30 °C for 7 days. For A. niger and A. tubingensis, highest lipase activity obtained was 56.6± 5.4 U g-1 and 7.6± 0.6 U g-1, respectively. Conclusion A. ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-08-15 2016-08-15T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/1822/42057 |
url |
http://hdl.handle.net/1822/42057 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Oliveira, Felisbela Maria Araújo; Moreira, C.; Salgado, José Manuel; Abrunhosa, Luís; Venâncio, Armando; Belo, Isabel, Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation. Journal of the Science of Food and Agriculture, 96(10), 3583-3589, 2016 1097-0010 0022-5142 10.1002/jsfa.7544 26601619 http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7544 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
John Wiley and Sons |
publisher.none.fl_str_mv |
John Wiley and Sons |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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