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Preliminary Characterization of Novel Extra-cellular Lipase from Penicillium crustosum Under Solid-State Fermentation and its Potential Application for Triglycerides Hydrolysis |
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| Authors: | Elisandra Rigo Jorge Luiz Ninow Siu Mui Tsai Ademir Durrer Lillian Liva Foltran Daniela Remonatto Melania Sychoski Renata Vardanega Débora de Oliveira Helen Treichel Marco Di Luccio |
| Affiliation: | 1. Departamento de Engenharia Qu??mica e de Alimentos, Universidade Federal de Santa Catarina, UFSC, Florian??polis, Santa Catarina, Brazil 2. Programa de P??s-Gradua??o em Engenharia de Alimentos, Universidade Regional Integrada do Alto Uruguai e das Miss?es, Campus de Erechim, Av. Sete de Setembro, 1621, 99700-000, Erechim, Rio Grande do Sul, Brazil 3. Laborat??rio de Biologia Celular e Molecular, CENA-Universidade de S?o Paulo, USP, Piracicaba, S?o Paulo, Brazil |
| Abstract: | Current studies about lipase production involve the use of agro-industrial residues and newly isolated microorganisms aimed at increasing economic attractiveness of the process. Based on these aspects, the main objective of this work is to perform the partial characterization of enzymatic extracts produced by a newly isolated Penicillium crustosum in solid-state fermentation. Lipase extract presented optimal temperature and pH of 37?°C and 9?C10, respectively. The concentrated enzymatic extract showed more stability at 25?°C and pH?7. The enzymes kept 100% of their enzymatic activity until 60?days of storage at 4 and ?10?°C. The stability under calcium salts indicated that the hydrolytic activity presented decay with the increase of calcium concentration. The specificity under several substrates indicated good enzyme activities in triglycerides from C4 to C18. |
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