The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization

dc.contributor.authorKhayati, Gholam
dc.contributor.authorGilani, Hossein Ghanadzadeh
dc.contributor.authorKazemi, Mahshid
dc.date.accessioned2024-05-25T20:20:47Z
dc.date.available2024-05-25T20:20:47Z
dc.date.issued2013-04-08
dc.description.abstractThe 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.issn1314-6246
dc.identifier.urihttps://doi.uni-plovdiv.bg/handle/"store"/44
dc.language.isoen
dc.publisherPlovdiv University Press “Paisii Hilendarski”
dc.subjectlipase
dc.subjectolive cake
dc.subjectsolid-state fermentation
dc.subjectrice straw
dc.subjectdesign of experiment
dc.titleThe effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization
dc.typeArticle
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