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Optimization of critical medium components using response surface methodology for lipase production by Rhizopus delemar

Paper ID Volume ID Publish Year Pages File Format Full-Text
19261 43055 2010 9 PDF Available
Title
Optimization of critical medium components using response surface methodology for lipase production by Rhizopus delemar
Abstract

The production process of a 1,3-position specific lipase from Rhizopus delemar was optimized by response surface methodology (RSM) and a Box–Behnken experimental design was used to study the interactive effects of fermentation medium components on lipase activity and microorganism growth. Preliminary batch tests were employed to obtain the favorable conditions for lipase activity analysis and found that sucrose, molasses, yeast extract, sunflower oil, tween-80 have significant influences on the lipase production and microorganism growth. The concentrations of five fermentation medium components were optimized. Among five variables, molasses sucrose and yeast extract were identified as less significant variables for lipase production. The optimum fermentation medium composition for lipase production by R. delemar was sucrose concentration 4.19 g/L, molasses sucrose 1.32 g/L, yeast extract 0.53 g/L, sunflower oil 1.11% (v/v), and tween-80 1.80% (v/v). In these conditions, the biomass concentration of 4.52 g/L with a lipolytic activity of 1585 μmol/L min was reached.

Keywords
Lipase; R. delemar; Medium optimization; Response surface methodology; Box–Behnken design
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Optimization of critical medium components using response surface methodology for lipase production by Rhizopus delemar
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issue 1, March 2010, Pages 31–39
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us