The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization
| dc.contributor.author | Khayati, Gholam | |
| dc.contributor.author | Gilani, Hossein Ghanadzadeh | |
| dc.contributor.author | Kazemi, Mahshid | |
| dc.date.accessioned | 2024-05-25T20:20:47Z | |
| dc.date.available | 2024-05-25T20:20:47Z | |
| dc.date.issued | 2013-04-08 | |
| dc.description.abstract | The aim of this work was to study the production of extracellular lipase by solid-state fermentation with different olive cakes varieties including Mary, Shenghe and Yellow from isolated fungi using agro-industries waste such as rice straw, rice barn and wheat straw. The highest yields of enzyme were obtained in solid-state fermentation using rice straw as solid substrate in combination with 40% Mary olive cakes as inducer. The initial screening by using Plackett-Burman's design demonstrated that among the tested factors, lactose and ammonium sulfate of the medium significantly (p < 0.05) enhanced the lipase production. Further optimization of lipase production by isolated fungi in solid-state fermentation by applying response surface methodology was achieved, which revealed these as follows: 0.42 (% w/v) for lactose and 0.09 (% w/v) for ammonium sulfate. Also the enzyme kinetics parameters, biochemical properties, thermodynamic of thermal deactivation and deactivation rate constant of enzyme were determined. | |
| dc.identifier.issn | 1314-6246 | |
| dc.identifier.uri | https://doi.uni-plovdiv.bg/handle/"store"/44 | |
| dc.language.iso | en | |
| dc.publisher | Plovdiv University Press “Paisii Hilendarski” | |
| dc.subject | lipase | |
| dc.subject | olive cake | |
| dc.subject | solid-state fermentation | |
| dc.subject | rice straw | |
| dc.subject | design of experiment | |
| dc.title | The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization | |
| dc.type | Article |