Foods (Jan 2023)

Bati Butter as a Potential Substrate for Lipase Production by <i>Aspergillus terreus</i> NRRL-255

  • Karen dos Santos Barros,
  • Cristiane Fernandes de Assis,
  • Millena Cristiane de Medeiros Bezerra Jácome,
  • Wendell Medeiros de Azevedo,
  • Adriana M. Zanbotto Ramalho,
  • Everaldo Silvino dos Santos,
  • Thaís Souza Passos,
  • Francisco Canindé de Sousa Junior,
  • Karla Suzanne Florentino da Silva Chaves Damasceno

DOI
https://doi.org/10.3390/foods12030564
Journal volume & issue
Vol. 12, no. 3
p. 564

Abstract

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This study evaluated bati butter (Ouratea parviflora) as a substrate for lipase production by solid-state fermentation (SSF) using Aspergillus terreus NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 32 experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 °C and 120 h of fermentation, yielding 216.9 U g−1. Crude enzyme extract presented more significant activity at 37 °C and pH 9. β-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation.

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