The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation

• Main Authors: Alhelli, Amaal M., Abd Manap, Mohd Yazid, Mohammed, Abdulkarim Sabo, Mirhosseini, Seyed Hamed, Sukor, Rashidah, Mohammed, Nameer Khairullah, Khalil, Eilaf Suliman, Meor Hussin, Anis Shobirin
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/77407/1/1%20-%20IFRJ171072.R1%20-%20Revised.pdf; http://psasir.upm.edu.my/id/eprint/77407/; http://www.ifrj.upm.edu.my/25%20(07)%202018%20supplementary%201/1%20-%20IFRJ171072.R1%20-%20Revised.pdf

Solid-state fermentation (SSF), which is an excellent alternative for industrial enzyme production, entails the exploitation of cheap agro-industrial residues (low priced culture media). This paper delves into the cultivation of mould (GRAS Penicillium candium PCA 1/TT031) using wheat bran (WB) as the culture media. The parameters for crude enzymatic extraction of lipase production were optimized to achieve the highest possible lipase activity. An incubation period of 7 days (3.06 U/g WB), 2% of tributyrin (5.43 U/g WB), meat peptone equal to 2% (5.2 U/g WB), moisture content of 50% (v:w) (6.6 U/g WB), initial pH of 9.0( 8.6 U/g WB), inoculum size of 5×106 spore/g of WB (11.3 U/g WB), an incubation temperature of 20°C (13.6 U/g WB), and an extractant consisting of phosphate buffer pH 7.0 (14.7 U/g WB) were the conditions applied for this study.