Lipase production of Aspergillus oryzae |
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| Institution: | 1. Research Institute, Takeya Miso Co. Ltd., 2-16-22 Minamimatsumoto, Matsumoto-shi, Nagano 390, Japan;2. Department of Applied Biology, Faculty of Textile Science and Technology, Shinshu University, 3-15-1 Tokida, Ueda-shi, Nagano 386, Japan;1. Department of Biochemistry, Ahmadu Bello University, Zaria, Nigeria;2. Department of Biochemistry, Bayero University Kano, Nigeria;3. Bioenvironmental Engineering Research Centre (BERC), Department of Biotechnology Engineering, Faculty of Engineering, International Islamic University Malaysia (IIUM), 50728 Kuala Lumpur, Gombak, Malaysia;1. “State Key Laboratory of Food Nutrition and Safety”, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, No.29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, People Republic of China;2. College of Biological and Environmental Engineering, Binzhou University, 391 Huanghe 5th Road, 256603 Binzhou City, Shandong Province, China;1. Laboratory of Applied Food Science, Graduate School and Research Faculty of Agriculture, Hokkaido University, N9, W9, Sapporo 060-8589, Japan;2. Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), 2-17-2-1 Tsukisamu-Higashi, Toyohira-ku, Sapporo, Hokkaido 062-8517, Japan |
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| Abstract: | Aspergillus oryzae produced a small amount of lipase (0.05–0.8 U/wet-g of solid medium) in solid cultures, in contrast to the larger amount (0.46 U/ml) in a shake-flask culture in a modified GYP medium containing 2% glucose, 1% yeast extract and 2% Polypepton. Optimum conditions of lipase production in the submerged culture of A. oryzae were determined in terms of pH, composition of medium, and temperature. In a shake-flask culture at 28°C, the maximum amount of lipase increased to 0.78 U/ml upon the addition of 3% soybean oil to the modified GYP medium. In a jar fermentor culture, 30 U/ml lipase activity was obtained after 72 h at 28°C under appropriate conditions. Lipase production was greatly influenced by the culture temperature, and the optimum temperature for lipase production was about 24°C with a narrow temperature range, which was 10 degrees lower than that for the growth. In the submerged cultures, two kinds of lipase at least exhibiting different substrate specificities were also suggested. |
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