Potential mangaba seed meal for production of lipase from Aspergillus niger: Influence of temperature and moisture in process

Authors

  • F. M. Souza Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe
  • L. C. L. Aquino Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe

Keywords:

enzyme, state solid fermentation, agroindustrial waste, Aspergillus niger

Abstract

In this study we evaluated the potential of the seed meal mangaba to obtain lipase from Aspergillus nigerby solid state fermentation, checking the influence of initial residual moisture and temperature on thekinetics of enzyme production. The mangaba seed meal has potential for the production of microbiallipase production and the maximum (402 U/g) was obtained in 216 h of fermentation when using thesubstrate containing 30% of water content and temperature of 40°C. However it was found theimportance of the parameters of solid-state fermentation to determine the best conditions for obtaining theproduct of interest.

Author Biography

F. M. Souza, Departamento de Tecnologia de Alimentos, Universidade Federal de Sergipe


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Published

2013-02-04

How to Cite

Souza, F. M., & Aquino, L. C. L. (2013). Potential mangaba seed meal for production of lipase from Aspergillus niger: Influence of temperature and moisture in process. Scientia Plena, 8(12(b). Retrieved from https://scientiaplena.org.br/sp/article/view/1271

Issue

Vol. 8 No. 12(b) (2012): December/Dezembro 2012

Section

Articles

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