Artículos de revistas
Catalytic properties of lipase extracts frrom Aspergillus niger
Fecha
2006-12Registro en:
Pera, Licia Maria; Romero, Cintia Mariana; Baigori, Mario Domingo; Castro, Guillermo Raul; Catalytic properties of lipase extracts frrom Aspergillus niger; University of Zagreb; Food Technology and Biotechnology; 44; 2; 12-2006; 247-252
1330-9862
1334-2606
CONICET Digital
CONICET
Autor
Pera, Licia Maria
Romero, Cintia Mariana
Baigori, Mario Domingo
Castro, Guillermo Raul
Resumen
Screening of lipolytic strains using Rhodamine-B/olive oil plate technique allowed the selection of Aspergillus niger MYA 135. Lipase production in submerged culture containing 2 % olive oil was enhanced by more than 50 % compared to basal cultural conditions. Optimal catalytic conditions for olive oil-induced lipase were pH=6.5 and 30–35 °C. These values were shifted to the acid region (4.0–6.5) and 35–37 °C when lipase extract was produced under basal conditions. Slight changes of the residual lipase activity against the pH were found. However, preincubation at either 37 or 40 °C caused an increase in the olive oil-inducible lipolytic activity. On the contrary, lipase residual activity decreases in the 30–55 °C range when it was produced in basal medium. Lipolytic extracts were almost not deactivated in presence of 50 % water-miscible organic solvents. However, water-immiscible aliphatic solvents reduced the lipase activity between 20 and 80 %.