Evaluation of the lipolytic potential of the Aspergillus japonicus using different substrates (2021)
- Authors:
- Autor USP: CARVALHO, ANA KARINE FURTADO DE - EEL
- Unidade: EEL
- Subjects: BIOTECNOLOGIA; ASPERGILLUS
- Language: Inglês
- Abstract: Lipases (E.C. 3.1.1.3) are enzymes classified as hydrolases and catalyze several reactions, from the hydrolysis of triacylglycerols to the synthetic of esters. Microbial lipases are of great commercial interest, due to their ease of production and versatility in processes application. Specifically, the specific lipases from Aspergillus genus are important in biotechnological applications. However, the lipolytic capacity of some species of this fungus, such as Aspergillus japonicus, is still poorly studied. In this context, the objective of this work was to produce lipases for submerged cultivation of Aspergillus japonicus DPUA1727 employimg different substrates: olive oil and soybean oil. Cultures of A. japonicus were inoculated in Petri dishes with sterile PDA medium and incubated at 30 °C for 7 days. From the colonies present in the Petri dishes, 20 mycelium discs (8 mm in diameter) were collected. The discs were inoculated in Erlenmeyers flasks (500mL) containing 100 mL of sterile culture medium composed of: bacteriological peptone 40 g / l, olive oil or soybean oil 1.6 g / l, magnesium sulfate heptahydrate 1.2 g /me; potassium monoacid phosphate 2 g / l and ammonium nitrate 2 g / l. The submerged culture was incubated on an orbital shaker for 72 h at 30 °C and 150 rpm. The experiments were carried out in triplicate and the initial pH of the medium was valid for 7.0. At the end of cultivation, the enzyme was extracted by filtering the fermented broth to separate the biomass. The enzymatic extract was evaluated for hydrolytic activity and total protein content by the Bradford method. The results showed that the submerged fermentation of A. japonicus using olive oil had a final pH of 3.4; using soybean oil, the pH was 3.6, evidencing the greater production of fatty acids using olive oil.Regarding biomass, the test with olive oil showed 6.56 g/l, whereas with soybean oil it was higher than 8.01 g/l. The enzymatic extract obtained with olive oil had a protein concentration of 12.8 µg/ml and a hydrolytic activity of 44.8 U/ml. The enzymatic extract obtained from fermentation using soybean oil had a protein concentration of 11.8 µg/ml and a hydrolytic activity of 35.9 U/ml. Olive oil, as a substrate, provided the production of an enzyme with activity 23% higher than that obtained with soybean oil; in addition, the enzymatic extract had a higher protein content, that is, a higher amount of enzyme, being selected as the standard inducer for the enzyme production. The high hydrolytic activity of the lipases present in the extracts demonstrate the high lipolytic potential of the fungus A. japonicus. Thus, this work contributed to the acquisition of important information about lipase from A. japonicus, an enzyme that has been little described in the literature and that has potential application in a range of industrial sectors.
- Imprenta:
- Publisher: ALAM
- Publisher place: Assunção-PAR
- Date published: 2021
- Source:
- Título: Livro de Resumos - XXV Congresso Latinoamericano de Microbiologia
- Volume/Número/Paginação/Ano: p.152, 2021
-
ABNT
REMONATTO, Daniela et al. Evaluation of the lipolytic potential of the Aspergillus japonicus using different substrates. 2021, Anais.. Assunção-PAR: ALAM, 2021. p. 152. Disponível em: https://alam.science/wp-content/uploads/2021/11/Libro-de-resumenes-Alam_v8.pdf. Acesso em: 10 fev. 2026. -
APA
Remonatto, D., Ferrari, B. R., Bassan, J. C., Andrade, G. S. S., Carvalho, A. K. F., Ebinuma, V. de C. S., & Paula, A. V. (2021). Evaluation of the lipolytic potential of the Aspergillus japonicus using different substrates. In Livro de Resumos - XXV Congresso Latinoamericano de Microbiologia (p. 152). Assunção-PAR: ALAM. Recuperado de https://alam.science/wp-content/uploads/2021/11/Libro-de-resumenes-Alam_v8.pdf -
NLM
Remonatto D, Ferrari BR, Bassan JC, Andrade GSS, Carvalho AKF, Ebinuma V de CS, Paula AV. Evaluation of the lipolytic potential of the Aspergillus japonicus using different substrates [Internet]. Livro de Resumos - XXV Congresso Latinoamericano de Microbiologia. 2021 ;152.[citado 2026 fev. 10 ] Available from: https://alam.science/wp-content/uploads/2021/11/Libro-de-resumenes-Alam_v8.pdf -
Vancouver
Remonatto D, Ferrari BR, Bassan JC, Andrade GSS, Carvalho AKF, Ebinuma V de CS, Paula AV. Evaluation of the lipolytic potential of the Aspergillus japonicus using different substrates [Internet]. Livro de Resumos - XXV Congresso Latinoamericano de Microbiologia. 2021 ;152.[citado 2026 fev. 10 ] Available from: https://alam.science/wp-content/uploads/2021/11/Libro-de-resumenes-Alam_v8.pdf - Process optimization for enzymatic production of a valuable biomass-based ester from levulinic acid
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