Production of Extracellular Lipase from Aspergillus niger by Solid-State Fermentation

Gwen Falony¹, Janny Coca Armas¹*, Julio C. Dustet Mendoza¹ and José L. Martínez Hernández<sup>2

1</sup>Grupo de Biotecnología Aplicada, Centro de Ingeniería de Procesos, Facultad de Ingeniería Química, Instituto Superior Politécnico »José Antonio Echeverría«, Calle 114 #11901 entre 119 y 127 Marianao, Ciudad Habana, CP 19390, Cuba
²Dpto. de Biotecnología, Fac. de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. J. C. Valdés, Col. Republica, Saltillo, Coahuila, CP 25000, México

Article history:
Received October 10, 2005
Accepted March 1, 2006

Key words:
Aspergillus niger, solid-state fermentation, lipases

Summary:
Lipase production in Aspergillus niger J-1 was tested using both submerged fermentation (SmF) and solid-state fermentation (SSF) on a mineral culture medium and wheat bran, respectively. The optimization of the culture medium was carried out for both SmF and SSF. The maximum lipase activity, 1.46 IU/mL, was obtained during the submerged fermentation in a medium containing glucose at 2 % and olive oil at 2 % under conditions of 1 vvm and 450 m^–1. However, 9.14 IU/g of dry solid substrate equivalent to 4.8 IU/mL of lipase activity was reached using solid-state fermentation process with a medium containing 0.75 % of ammonium sulphate and 0.34 % of urea. The optimum pH and temperature for enzymatic activity were pH=6 and 40 °C, respectively. The enzyme also exhibited 80 % of its initial activity in neutral and mildly acid media and at temperatures between 20 and 30 °C for a period of 24 hours.

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