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FACTORS AFFECTING LIPASE PRODUCTION IN Aspergillus wentii
Author(s) -
CHANDER HARISH,
BATISH V. K.,
SANNABHADTI S. S.,
SRINIVASAN R. A.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04109.x
Subject(s) - lipase , lactose , maltose , chemistry , sucrose , fructose , food science , yield (engineering) , mannitol , biochemistry , enzyme , materials science , metallurgy
Aspergillus wentii showed maximum growth and lipase production at 30°C in 3 days at pH 6.0, when cultivated on a shaker. The medium supplemented with glucose showed maximum production of lipase followed by mannitol, fructose, galactose, sucrose, lactose, and maltose. Amongst the nitrogen sources tested, lipase yield was maximum with peptone at the 2% level. Calcium and sodium citrates (0l.%) increased the yield of lipase. Synthetic and natural lipids when added to the growth medium reduced the growth and lipase production.