Author(s):
Oliveira, Felisbela Maria Araújo ; Moreira, C. ; Salgado, José Manuel ; Abrunhosa, Luís ; Venâncio, Armando ; Belo, Isabel
Date: 2016
Persistent ID: http://hdl.handle.net/1822/42057
Origin: RepositóriUM - Universidade do Minho
Project/scholarship:
info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F87953%2F2012/PT;
info:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F84440%2F2012/PT;
info:eu-repo/grantAgreement/FCT/5876/147337/PT;
info:eu-repo/grantAgreement/FCT/5876-PPCDTI/126270/PT
;
info:eu-repo/grantAgreement/FCT/COMPETE/126270/PT;
Subject(s): Olive pomace (OP); solid-state fermentation (SSF); A. ibericus; A. niger; A. tubingensis; lipase production; Science & Technology
Description
Background Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3, Czapek nutrients, fermentation time, moisture content (MC) and temperature. Results Results showed that the mixture OP:WB and MC were the most significant factors affecting lipase production for all fungi strains tested. With MC and temperature optimization, a 4.4-fold increase in A. ibericus lipase was achieved (90.5± 1.5 U g-1), using a mixture of OP and WB at 1:1 ratio, 0.02 g NaNO3 per g dry substrate, absence of Czapek nutrients, 60% of MC and incubation at 30 °C for 7 days. For A. niger and A. tubingensis, highest lipase activity obtained was 56.6± 5.4 U g-1 and 7.6± 0.6 U g-1, respectively. Conclusion A. ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB.
Felisbela Oliveira and José Manuel Salgado acknowledge financial support from Fundação para a Ciência e Tecnologia (FCT) of Portugal through grants SFRH/BD/87953/2012 and SFRH/BPD/84440/2012, respectively. Luís Abrunhosa was supported by grant UMINHO/BPD/51/2015 from project UID/BIO/04469/2013, financed by FCT/MEC (OE). The authors thank the FCT Strategic Project of UID/BIO/04469/2013 unit, the project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and the project ‘BioInd – Biotechnology and Bioengineering for improved Industrial and Agro-Food processes’, REF. NORTE-07-0124-FEDER-000028, co-funded by the Programa Operacional Regional do Norte (ON.2 – O Novo Norte), QREN, FEDER.