| Autor: |
Barros KDS; Health Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, Brazil., Assis CF; Health Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil., Jácome MCMB; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-900, Brazil., Azevedo WM; Health Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil., Ramalho AMZ; Agricultural School of Jundiaí, Laboratory of Animal Nutrition, Federal University of Rio Grande do Norte, Macaíba 59280-000, Brazil., Santos ESD; Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-900, Brazil., Passos TS; Health Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, Brazil., Sousa Junior FC; Health Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil., Damasceno KSFDSC; Health Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, Brazil. |
| Abstrakt: |
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 3 2 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. |
