These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation.
    Author: Oliveira F, Moreira C, Salgado JM, Abrunhosa L, Venâncio A, Belo I.
    Journal: J Sci Food Agric; 2016 Aug; 96(10):3583-9. PubMed ID: 26601619.
    Abstract:
    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 g(-1) 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 and 7.6 ± 0.6 U g(-1) , respectively. CONCLUSION: Aspergillus ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB. © 2015 Society of Chemical Industry.
    [Abstract] [Full Text] [Related] [New Search]