Biochemical characterisation and application of lipases produced byAspergillussp. on solid-state fermentation using three substrates

A Temporal Evolution Perspective of Lipase Production by Yarrowia lipolytica in Solid-State Fermentation

Lipases are enzymes that, in aqueous or non-aqueous media, act on water-insoluble substrates, mainly catalyzing reactions on carboxyl ester bonds, such as hydrolysis, aminolysis, and (trans)esterification. Yarrowia lipolytica is a non-conventional yeast known for secreting lipases and other bioproducts; therefore, it is of great interest in various industrial fields. The production of lipases can be carried on solid-state fermentation (SSF) that utilizes solid substrates in the absence, or near absence, of free water and presents minimal problems with microbial contamination due to the low water contents in the medium. Moreover, SSF offers high volumetric productivity, targets concentrated compounds, high substrate concentration tolerance, and has less wastewater generation. In this sense, the present work provides a temporal evolution perspective regarding the main aspects of lipase production in SSF by Y. lipolytica, focusing on the most relevant aspects and presenting the potential of such an approach.

Isolation of novel Lactobacillus with lipolytic activity from the vinasse and their preliminary potential using as probiotics

Lactobacillus casei f1, L. paracasei f2 and L. paracasei f3 with lipolytic activity were isolated and identified from vinasses according to the morphological–physiological properties detection and 16S rDNA analysis. These three strains showed obvious lipase activities to olive oil and L. casei f1 performed highest enzyme activity of 17.8 U/mL. L. casei f1, L. paracasei f2 and L. paracasei f3 could lipolyze the blending oils, peanut oil and sesame oil with diverse degrading rates. The degrading rates to the preferred oils, L. casei f1 to blending oils, L. paracasei f2 to peanut oil and L. paracasei f3 to sesame oil, were 21.2%, 27.3% and 39.6%, respectively. The corresponding oil degrading rates increased as the cell growth and the highest degrading rates were obtained at the stationary phase with the viable count more than 7.5 LogCFU/mL. By GC–MS analysis, L. casei f1, L. paracasei f2 and L. paracasei f3 performed diverse lipolytic capacities to the 12 kinds of fat acids and all of them preferred to hydrolyze the linoleic acid with the degrading rate of 49.11%, 31.83% and 64.44%, respectively. These three strains showed considerable probiotic properties, displaying higher than 10⁶ CFU/mL desirable viable count though the simulated gastrointestinal tract, as well as inhibiting six indicator bacteria. These results suggested that the three isolated strains could be considered as novel probiotic candidates and applied in the food industry.

Prickly palm cactus husk as a raw material for production of ligninolytic enzymes by Aspergillus niger

Prickly palm cactus husk was used as a solid-state fermentation support-substrate for production of the ligninolytic enzymes laccase, peroxide manganese, and lignin peroxidase by Aspergillus niger. Effects of water activity, temperature, and fermentation time on enzymatic production were evaluated using a central composite rotatable design. Response surface methodology revealed that maximum enzyme production was achieved at 73.38 h of fermentation, a water activity of 0.87 Aw, at 28.74°C for laccase, at 65.33 h, 0.89 Aw, and 28.96°C for lignin peroxidase, and at 70.44 h, 0.91 Aw, and 28.84°C for manganese peroxidase. Optimized enzyme production was 9,023.67 UI/L for laccase, 2,234.75 UI/L for lignin peroxidase, and 8,534.81 UI/L for manganese peroxidase. Thermostability and pH stability were observed for all enzymes. Enzymatic deactivation kinetic experiments indicated that enzymes remained active after freezing of crude extracts.