Extracellular lipase production by Aspergillus nidulans (MBL-S-6) under submirged fermentation
2016
Niaz, M. (Government Coll. Univ., Faisalabad (Pakistan)) | Iftikhar, T. (Government Coll. Univ., Faisalabad (Pakistan)) | Qureshi, F.F. (Government Coll. Univ., Faisalabad (Pakistan)) | Niaz, M.
In the present studies, a number of putrefying food items were used in order to isolate various inhabiting fungi. Isolates from cooked masala rice were further screened for production of lipase and a hyper producer was identified and codified as Aspergillus nidulans MBL-S-6. The isolate was subjected to submerged fermentation using different cultural conditions for enhanced production of extracellular lipases. Results were evaluated both in terms of specific and enzyme activity. Rice bran was optimized as the best additive to the basal medium with enzyme activity of 33.3 plus minus 0.00 U/mL/min. A more or less gradual increment in enzyme and specific activity was observed when experiments were conducted by applying differential levels of time course, spore inoculum size, volume of fermentation medium, pH, temperature, carbon additive, etc., were applied Maximum enzyme activity was recorded after 72 h of incubation with inoculum level of 2 mL (i.e., 27.0 plus minus 2.77 U/mL/min). Forty five milliliter of fermentation medium at pH of 7.00 was optimized for enhanced enzyme production i.e., 102 plus minus 2.77 U/mL/min, when provided with 1 % starch as additional carbon source to the diluent. A temperature of 40 degree C proved ideal for maximal lipase production.
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