Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200461 |
Resumo: | Abstract A Plackett–Burman Factorial Design of 16 experiments was conducted to assess the influence of nine factors on the production of lipases by filamentous fungi. The factors investigated were bran type (used as the main carbon source), nitrogen source, nitrogen source concentration, inducer, inducer concentration, fungal strain (Aspergillus niger or Aspergillus flavus were selected as good lipase producers via submerged fermentation), pH and agitation. The concentration of the yeast extract and soybean oil and the pH had a significant effect (p < 0.05) on lipase production and were consecutively studied through a Full Factorial Design 23, with the concentration of yeast extract and pH being significant (p < 0.05). These variables were optimized using a central composite design, obtaining maximum lipolytic activities with the use of 45 g/L of yeast extract and pH 7.15. The statistical model showed a 94.12% correlation with the experimental data. |
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Brazilian Journal of Microbiology |
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Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungiAgricultural residuesLipaseOptimizationSubmerged bioprocessAbstract A Plackett–Burman Factorial Design of 16 experiments was conducted to assess the influence of nine factors on the production of lipases by filamentous fungi. The factors investigated were bran type (used as the main carbon source), nitrogen source, nitrogen source concentration, inducer, inducer concentration, fungal strain (Aspergillus niger or Aspergillus flavus were selected as good lipase producers via submerged fermentation), pH and agitation. The concentration of the yeast extract and soybean oil and the pH had a significant effect (p < 0.05) on lipase production and were consecutively studied through a Full Factorial Design 23, with the concentration of yeast extract and pH being significant (p < 0.05). These variables were optimized using a central composite design, obtaining maximum lipolytic activities with the use of 45 g/L of yeast extract and pH 7.15. The statistical model showed a 94.12% correlation with the experimental data.Sociedade Brasileira de Microbiologia2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200461Brazilian Journal of Microbiology v.47 n.2 2016reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1016/j.bjm.2016.01.028info:eu-repo/semantics/openAccessColla,Luciane MariaPrimaz,Andreiza LazzarottoBenedetti,SilviaLoss,Raquel AparecidaLima,Marieli deReinehr,Christian OliveiraBertolin,Telma ElitaCosta,Jorge Alberto Vieiraeng2016-05-03T00:00:00Zoai:scielo:S1517-83822016000200461Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2016-05-03T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
title |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
spellingShingle |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi Colla,Luciane Maria Agricultural residues Lipase Optimization Submerged bioprocess |
title_short |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
title_full |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
title_fullStr |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
title_full_unstemmed |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
title_sort |
Surface response methodology for the optimization of lipase production under submerged fermentation by filamentous fungi |
author |
Colla,Luciane Maria |
author_facet |
Colla,Luciane Maria Primaz,Andreiza Lazzarotto Benedetti,Silvia Loss,Raquel Aparecida Lima,Marieli de Reinehr,Christian Oliveira Bertolin,Telma Elita Costa,Jorge Alberto Vieira |
author_role |
author |
author2 |
Primaz,Andreiza Lazzarotto Benedetti,Silvia Loss,Raquel Aparecida Lima,Marieli de Reinehr,Christian Oliveira Bertolin,Telma Elita Costa,Jorge Alberto Vieira |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Colla,Luciane Maria Primaz,Andreiza Lazzarotto Benedetti,Silvia Loss,Raquel Aparecida Lima,Marieli de Reinehr,Christian Oliveira Bertolin,Telma Elita Costa,Jorge Alberto Vieira |
dc.subject.por.fl_str_mv |
Agricultural residues Lipase Optimization Submerged bioprocess |
topic |
Agricultural residues Lipase Optimization Submerged bioprocess |
description |
Abstract A Plackett–Burman Factorial Design of 16 experiments was conducted to assess the influence of nine factors on the production of lipases by filamentous fungi. The factors investigated were bran type (used as the main carbon source), nitrogen source, nitrogen source concentration, inducer, inducer concentration, fungal strain (Aspergillus niger or Aspergillus flavus were selected as good lipase producers via submerged fermentation), pH and agitation. The concentration of the yeast extract and soybean oil and the pH had a significant effect (p < 0.05) on lipase production and were consecutively studied through a Full Factorial Design 23, with the concentration of yeast extract and pH being significant (p < 0.05). These variables were optimized using a central composite design, obtaining maximum lipolytic activities with the use of 45 g/L of yeast extract and pH 7.15. The statistical model showed a 94.12% correlation with the experimental data. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200461 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200461 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1016/j.bjm.2016.01.028 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.47 n.2 2016 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122208393625600 |