<b>Evaluation of temperature and moisture response surface on the lipase from pumpkin seeds fermentation using <i>Aspergillus niger</i></b> - doi: 10.4025/actascitechnol.v34i3.12497

Autores

  • Rafaela Cristiane Andrade Santos Universidade Federal de Sergipe
  • Kyzzes Barreto de Araújo Universidade Federal de Sergipe
  • Cleide Mara Faria Soares Universidade Tiradentes
  • Luciana Cristina Lins de Aquino Universidade Federal de Sergipe

DOI:

https://doi.org/10.4025/actascitechnol.v34i3.12497

Palavras-chave:

agro-industrial waste, fermentation, solid state, microbial enzyme

Resumo

Agro-industrial waste has shown great potential for use in solid-state fermentation due to its low cost and promoting the growth of microorganisms. This study evaluated the interaction between temperature and moisture response surface on lipase from the fermentation of pumpkin seed flour, using Aspergillus niger. Fermentations were performed in Petri dishes in an experimental design using a 22 matrix with four replications at the center point and four axial points, varying substrate moisture between 30 and 60% and temperature between 30 and 40ºC. The maximum hydrolytic activity (71.88 U g-1 dry weight) was obtained using flour with 30% moisture and 30°C temperature in 120 hours of fermentation. The interaction between fermentation temperature and initial moisture content of the residue was the parameter that most influenced the process at 95% significance level. The response surface analysis showed that the maximum lipase production can be obtained under temperature and moisture conditions of the flour ranging from 28 to 34.5°C and 25 to 32.5%; or between 32 and 40°C and 58 and 65%, respectively. Pumpkin seed flour showed potential for obtaining microbial lipase.

 

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Biografia do Autor

Rafaela Cristiane Andrade Santos, Universidade Federal de Sergipe

Núcleo de Pós graduação em ciência e Tecnologia de alimentos/Departamento de Tecnologia de Alimentos

Kyzzes Barreto de Araújo, Universidade Federal de Sergipe

úcleo de Pós graduação em ciência e Tecnologia de alimentos/Departamento de Tecnologia de Alimentos

Cleide Mara Faria Soares, Universidade Tiradentes

Instituto de Tecnologia e Pesquisa/Universidade Tiradentes

Luciana Cristina Lins de Aquino, Universidade Federal de Sergipe

Núcleo de Pós graduação em ciência e Tecnologia de alimentos/Departamento de Tecnologia de Alimentos

Publicado

2012-02-15

Como Citar

Santos, R. C. A., Araújo, K. B. de, Soares, C. M. F., & Aquino, L. C. L. de. (2012). <b>Evaluation of temperature and moisture response surface on the lipase from pumpkin seeds fermentation using <i>Aspergillus niger</i></b> - doi: 10.4025/actascitechnol.v34i3.12497. Acta Scientiarum. Technology, 34(3), 255–260. https://doi.org/10.4025/actascitechnol.v34i3.12497

Edição

Seção

Biotecnologia

 

0.8
2019CiteScore
 
 
36th percentile
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0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

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