Catalytic properties of lipase extracts from Aspergillus niger

PERA, LICIA MARÍA; ROMERO, CINTIA MARIANA; BAIGORI, MARIO DOMINGO; CASTRO, GUILLERMO RAÚL

FOOD TECHNOLOGY AND BIOTECHNOLOGY

University of Zagreb

Año: 2006 vol. 44 p. 247 - 252

1330-9862

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 ºC 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 %