Production of an acidic and thermostable lipase of the mesophilic fungus Penicillium simplicissimum by solid-state fermentation |
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Authors: | Melissa LE Gutarra Mateus G Godoy Francisco Maugeri Maria Isabel Rodrigues Denise MG Freire Leda R Castilho |
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Institution: | 1. Universidade Federal do Rio de Janeiro (UFRJ), IQ, Departamento de Bioquímica, Brazil;2. Universidade Estadual de Campinas (UNICAMP), FEA, Departamento de Engenharia de Alimentos, Brazil;3. Universidade Federal do Rio de Janeiro (UFRJ), COPPE, Programa de Engenharia Química, Brazil |
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Abstract: | The production of a lipase by a wild-type Brazilian strain of Penicillium simplicissimum in solid-state fermentation of babassu cake, an abundant residue of the oil industry, was studied. The enzyme production reached about 90 U/g in 72 h, with a specific activity of 4.5 U/mg of total proteins. The crude lipase showed high activities at 35–60 °C and pH 4.0–6.0, with a maximum activity at 50 °C and pH 4.0–5.0. Enzyme stability was enhanced at pH 5.0 and 6.0, with a maximum half-life of 5.02 h at 50 °C and pH 5.0. Thus, this lipase shows a thermophilic and thermostable behavior, what is not common among lipases from mesophilic filamentous fungi. The crude enzyme catalysed the hydrolysis of triglycerides and p-nitrophenyl esters (C4:0–C18:0), preferably acting on substrates with medium-chain fatty acids. This non-purified lipase in addition to interesting properties showed a reduced production cost making feasible its applicability in many fields. |
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Keywords: | Solid-state fermentation Babassu cake Penicillium simplicissimum Acidic lipase Thermal stability |
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