Abstract

Lipases (triacylglycerol hydrolases, EC 3.1.1.3) are a class of enzymes with high industrial importance. An option for the production of this enzyme is through fungal growth via solid-state fermentation (SSF). Thus, this research presents a study of lipase production by Penicillium roqueforti ATCC 10110 through SSF using cocoa bran residues (Theobroma cacao) as a substrate. To achieve maximum lipase production, fermentation time (0 to 120 h) and palm oil (PO) percentage (0 to 50%) were optimized through analysis of one factor at a time (OFAT), with lipase activity as the response. The amount of cocoa was fixed (5 g), the incubation temperature was maintained at 27 °C, and the moisture content was established at 70%. For a 72 h incubation, the highest enzyme activity achieved using SSF without adding PO was 14.67 ± 1.47 U g⁻¹, whereas with PO (30%), it was 33.33 ± 3.33 U g⁻¹, thus demonstrating a 44% increase in enzyme activity. Through the OFAT methodology, it was possible to confirm that supplementation with palm residue was efficient and maximized the lipase of P. roqueforti ATCC 10110.

摘要

脂肪酶（三酰基甘油水解酶，EC 3.1.1.3）是一类具有高度工业重要性的酶。生产这种酶的一种选择是通过固态发酵 (SSF) 的真菌生长。因此，本研究介绍了使用可可糠残渣 ( Theobroma cacao ) 通过 SSF 对罗克福尔蒂青霉ATCC 10110 产生脂肪酶的研究。) 作为基材。为了实现最大的脂肪酶产量，发酵时间（0 到 120 小时）和棕榈油 (PO) 百分比（0 到 50%）通过一次分析一个因素 (OFAT) 进行了优化，脂肪酶活性作为响应。可可的量是固定的（5 g），孵化温度保持在 27 °C，水分含量设定在 70%。对于 72 小时的孵育，在不添加 PO 的情况下，使用 SSF 实现的最高酶活性为 14.67 ± 1.47 U g ^-1，而使用 PO（30%）时，酶活性为 33.33 ± 3.33 U g ^-1，因此表明酶活性增加了 44%酶活性。通过 OFAT 方法，可以确认补充棕榈渣是有效的，并使P. roqueforti ATCC 10110 的脂肪酶最大化。