Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/42057
Título: | Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation |
Autor(es): | Oliveira, Felisbela Maria Araújo Moreira, C. Salgado, José Manuel Abrunhosa, Luís Venâncio, Armando Belo, Isabel |
Palavras-chave: | Olive pomace (OP) solid-state fermentation (SSF) A. ibericus A. niger A. tubingensis lipase production |
Data: | 15-Ago-2016 |
Editora: | John Wiley and Sons |
Revista: | Journal of the Science of Food and Agriculture |
Citação: | Oliveira, Felisbela Maria Araújo; Moreira, C.; Salgado, José Manuel; Abrunhosa, Luís; Venâncio, Armando; Belo, Isabel, Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation. Journal of the Science of Food and Agriculture, 96(10), 3583-3589, 2016 |
Resumo(s): | Background Pollution by olive mill wastes is an important problem in the Mediterranean area and novel solutions for their proper management and valorization are needed. The aim of this work was to optimize a solid-state fermentation (SSF) process to produce lipase using olive pomace (OP) as the main source of nutrients by several Aspergillus spp. Optimized variables in two different designs were: ratio between olive pomace and wheat bran (OP:WB), NaNO3, Czapek nutrients, fermentation time, moisture content (MC) and temperature. Results Results showed that the mixture OP:WB and MC were the most significant factors affecting lipase production for all fungi strains tested. With MC and temperature optimization, a 4.4-fold increase in A. ibericus lipase was achieved (90.5± 1.5 U g-1), using a mixture of OP and WB at 1:1 ratio, 0.02 g NaNO3 per g dry substrate, absence of Czapek nutrients, 60% of MC and incubation at 30 °C for 7 days. For A. niger and A. tubingensis, highest lipase activity obtained was 56.6± 5.4 U g-1 and 7.6± 0.6 U g-1, respectively. Conclusion A. ibericus was found to be the most promising microorganism for lipase production using mixtures of OP and WB. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/42057 |
DOI: | 10.1002/jsfa.7544 |
ISSN: | 1097-0010 |
e-ISSN: | 0022-5142 |
Versão da editora: | http://onlinelibrary.wiley.com/doi/10.1002/jsfa.7544 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_26577_1.pdf | 447,54 kB | Adobe PDF | Ver/Abrir |