Lipase Production Through Solid-State Fermentation using Agro-Industrial Residues as Substrates and Newly Isolated Fungal Strains

Extracellular lipase production by Penicillium chrysogenum, Trichoderma harzianum and Aspergillus flavus was carried out through solid state fermentation using agro-industrial residues as substrates. For all three strains, the growth temperature was 29±1 °C, and 65% w (g/gds) moisture content. The effect of three factors on lipase production rate was investigated: initial pH (6.0 and 7.0), time of fermentation (72 h, 96 h and 120 h), and type of mixed substrate (wheat bran-olive oil, and wheat bran-castor oil cake). The process was optimized applying a mixed level factorial design. Fermentation time and pH were found to have positive effects on lipase production and secretion rates. However, the time effect was larger than initial pH. Type of substrate demonstrated minor effective importance than the other two factors, and Aspergillus flavus showed the larger lipase production among the three strains. Results indicated that the three fungal strains were able to grow and produce lipase in both culture mediums. The maximum lipase activity achieved was 121.35 U/gds by Aspergillus flavus, which was five and nine times the lipase produced by Trichoderma harzianum and P. chrysogenum respectively, at the same conditions. An initial neutral pH and 96 h of fermentation time were the optimum conditions for lipase production by Aspergillus flavus.