Open AccessProduction of lipase from Aspergillus oryzae (T4) isolate by solid-state fermentation
Author(s) -
Thikra Mustafa,
Shatha S.AL-Azawi,
Khulood W.AL-Samarraei
Publication year - 2007
Publication title -
maǧallaẗ markaz buḥūṯ al-taqniyyaẗ al-aḥyāʾiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-1370
pISSN - 1815-1140
DOI - 10.24126/jobrc.2007.1.1.7
Subject(s) - lipase , solid state fermentation , aspergillus oryzae , fermentation , food science , ammonium sulfate , strain (injury) , chemistry , fungus , biology , enzyme , botany , biochemistry , chromatography , anatomy
Forty five fungal isolates belong to different species were tested for their ability to produce lipase, one of these isolates was selected as the best lipase producer. It was identified as a strain of Aspergillus oryzae (T4).The optimum conditions for the production of lipase by solid–state fermentation included culturing of the fungus on cotton seed meal hydrated with 1% ammonium sulfate and1% olive oil, pH 7.0 with 1:2 (w/v) hydration ratio incubated at 30˚C for 7 days .The best extraction solution for the enzyme was 0.2 M phosphate buffer pH 7.0, the productivity reached 2U/g dry weight under these conditions.