Optimization of process parameters for production of lipase in solid-state fermentation by newly isolated <i style="">Aspergillus</i> species

Abstract

<smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"><smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place" downloadurl="http://www.5iantlavalamp.com/"> Of the 34 fungal species, isolated from a number of oily substrates, 9 exhibited lipase activity. AU 15, identified as <i style="">Aspergillus </i>sp., was found to be excellent lipase producer in submerged fermentation and was selected for solid-state fermentation (SSF). Among substrates like oil cakes of coconut, groundnut and sesame, wheat rawa, bombay rawa and soya beans (crushed), wheat rawa showed the highest lipase activity. The maximum enzyme yield (1934 U/g) was obtained with basal medium containing wheat rawa, olive oil and corn steep liquor, at 80% moisture content, <i style="">p</i>H 7.0 and 96 hrs incubation. </smarttagtype></smarttagtype>