Optimization of the culture medium composition for the production of Penicillium rubens LBM 081 lipases

ORTELLADO LAURA ESTER; LISOWIEC, LEANDRO A.; VILLALBA LAURA LIDIA; ZAPATA PEDRO DARÍO; FONSECA MARÍA ISABEL

Buenos Aires

Congreso; LVI Reunión Anual de SAIB y XV Reunión Anual de SAMIGE; 2020

SAIB-SAMIGE

The application of enzymes in various industrial sectors is becoming increasingly popular due to the fact that their catalytic capacity has been superior to that of many chemical catalysts or the need to employ methods that are less harmful to the environment. These enzymes have been obtained from different sources: plants, animals, and microorganisms. The latter being the most important. Lipases are one of the many enzymes that are in great demand by different industries, which has led to the search for new sources of this enzyme that can cover this demand. Taking into account this current context, the objective of the present work was to optimize the liquid culture conditions to increase the production of lipases using Penicillium rubens LBM 081 an isolate from the Paranaense rainforest. In order to determine components of the liquid culture medium that favorlipase production, it was carried out the method of one factor at a time. A liquid culture medium composed of 0.5% peptone, 0.3% yeast extract, 0.3% meat extract and 2% oils, was evaluated as a source of carbon: sunflower oil, cod liver oil, peanut oil; canola oil, corn oil, chia oil, olive oil. The culture media was inoculated with a spore concentration of 1x106 and incubated at 28 ± 1ºC and 140 rpm for 8 days. The enzymatic activity was measured with the p-nitrophenol palmitate method at 405 nm on days 4, 6, and 8. Then, nitrogen sources were evaluated: meat peptone, yeast extract, soybean peptone, meat extract, ammonium sulfate were evaluated by means of assays at different concentrations (0.3, 1, and 2 %). Each assay was incubated at 28 ± 1ºC and 140 rpm for 8 days and the measured activity in the same way described above. Different spore concentrations (1x105, 1x106, and 1x107) and agitation (100, 140, 160 rpm) were also evaluated to provide the best culture condition for enzyme production. All results were analyzed with Statgraphics plus of Windows 5.1, Prism 5.0. (Single ANOVA). The enzymatic activities of the tests carried out with the different oils were compared, giving as result the olive oil (1283 U/mL) as the best enhancer of the lipase activity on day 6, it was then evaluated lower and higher concentrations (1; 1.5; 3; 3.5; 4; 4.5%) resulting in the concentration of 4% as the best (1720 U/mL). On the other hand, it was obtained that meat peptone at 2% (2780 U/mL) was the best lipase activity enhancer for the case of Penicillium rubens LBM 081 isolation. It was also observed that the best enzymatic activity (2782 U/mL) was registered with a concentration of 1x106 and with a stirring of 140 rpm. This optimization of the culture conditions allowed to enhance the lipase activity in order to obtain supernatant rich inlipases for its potential industrial application.