Effect of culture conditions on lipolytic enzyme production by Penicillium candidum in a solid state fermentation

Lipolytic enzymes were produced using wheat bran as substrate in a solid state fermentation with Penicillium candidum. The best production of lipolytic activity occurred at 29 degrees C. One hundred micromoles of free butyric acid (FBA) was released from tributyrin by 1 mL of cell free supernatant in the absence of control of environmental relative humidity. When a closed chamber saturated with water vapour was used the lipolytic activity increased to 320 micromoles of free butyric acid. The best initial reaction pH was 7.0. The highest activity, 480 micromoles of FBA, was obtained at a moisture content of 67.5 % of saturation.