Biotechnological Valorization of Cupuaçu By-Products: Solid-State Fermentation for Lipase Production by <i>Yarrowia lipolytica</i>
Aparecida Selsiane Sousa Carvalho,
Raíssa de Carvalho Pinto e Rocha,
Júlio Cesar Soares Sales,
Carlos Eduardo Conceição de Souza,
Ailton Cesar Lemes,
Maria Alice Zarur Coelho
Affiliations
Aparecida Selsiane Sousa Carvalho
Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Ilha do Fundão, Rio de Janeiro 21941-909, Brazil
Raíssa de Carvalho Pinto e Rocha
Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Ilha do Fundão, Rio de Janeiro 21941-909, Brazil
Júlio Cesar Soares Sales
Departamento de Engenharia Bioquímica, Escola de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Ilha do Fundão, Rio de Janeiro 21941-909, Brazil
Carlos Eduardo Conceição de Souza
Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Ilha do Fundão, Rio de Janeiro 21941-909, Brazil
Ailton Cesar Lemes
Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Ilha do Fundão, Rio de Janeiro 21941-909, Brazil
Maria Alice Zarur Coelho
Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Ilha do Fundão, Rio de Janeiro 21941-909, Brazil
Lipases are enzymes that catalyze the hydrolysis of ester bonds of triacylglycerols at the oil–water interface, generating free fatty acids, glycerol, diacylglycerol, and monoacylglycerol, which can be produced from the fermentation of agro-industrial by-products rich in fatty acids, such as cupuaçu fat cake. In this study, Yarrowia lipolytica IMUFRJ50682 was used for lipase production from cupuaçu fat cake in solid-state fermentation (SSF) associated with soybean meal. The 2:1 ratio of cupuaçu fat cake/soybean meal increased the lipase activity of Y. lipolytica via SSF by approximately 30.3-fold compared to that in cupuaçu without supplementation. The optimal conditions for Y. lipolytica to produce lipase were obtained by supplementation with peptone, urea, and soybean oil (all at 1.5% w/v), reaching values of up to 70.6 U g−1. These results demonstrate that cupuaçu fat cake associated with soybean meal can be used for lipase production and adds value to cupuaçu by-products. Furthermore, the proper processing of by-products can contribute to improving the economic viability of the biotechnological processing industry and help prevent the accumulation of waste and environmental pollution.
