title: Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation.
abstract: Due to the numerous applications of lipases in industry, there is a need to study their characteristics, because lipases obtained from different sources may present different properties. The aim of this work was to accomplish the partial characterization of lipases obtained through submerged fermentation and solid-state fermentation by two species of Aspergillus. Fungal strains were isolated from a diesel-contaminated soil and selected as good lipases producers. Lipases obtained through submerged fermentation presented optimal activities at 37 °C and pH 7.2 and those obtained through solid-state fermentation at 35 °C and pH 6.0. The enzymes produced by submerged fermentation were more temperature-stable than those obtained by solid-state fermentation, presenting 72% of residual activity after one hour of exposition at 90 °C. Lipases obtained through submerged fermentation had 80% of stability in acidic pH and those obtained through solid-state fermentation had stability greater than 60% in alkaline pH.
authors.affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.
authors.forename: Luciane Maria
authors.initials: LM
authors.lastname: Colla
authors.affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.
authors.forename: Aline M M
authors.initials: AM
authors.lastname: Ficanha
authors.affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.
authors.forename: Juliana
authors.initials: J
authors.lastname: Rizzardi
authors.affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.
authors.forename: Telma Elita
authors.initials: TE
authors.lastname: Bertolin
authors.affiliation: Laboratory of Fermentations, Food Engineering Course, University of Passo Fundo, Campus I, km 171, BR 285, P.O. Box 611, 99001-970 Passo Fundo, RS, Brazil.
authors.forename: Christian Oliveira
authors.initials: CO
authors.lastname: Reinehr
authors.affiliation: Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande do Sul, P.O. Box 474, 96203-900 Rio Grande, RS, Brazil.
authors.forename: Jorge Alberto Vieira
authors.initials: JA
authors.lastname: Costa
mesh_terms: D001230:Aspergillus / Q000201:enzymology / Q000254:growth & development; D005656:Fungal Proteins / Q000096:biosynthesis / Q000737:chemistry / Q000302:isolation & purification; D006863:Hydrogen-Ion Concentration; D008049:Lipase / Q000097:blood / Q000737:chemistry / Q000302:isolation & purification
chemical_list: D005656:Fungal Proteins; D008049:Lipase