Indian Journal of Science and Technology
DOI: 10.17485/ijst/2012/v5i7.16
Year: 2012, Volume: 5, Issue: 7, Pages: 1-6
Original Article
A. Dayanandan*, S. Hilda Vimala Rani, M. Shanmugavel, A.Gnanamani, and G. Suseela Rajakumar
Department of Microbiology, Central Leather Research Institute (CSIR- New Delhi) Adyar, Chennai-600020, India [email protected]
*Author For Correspondence
A. Dayanandan
Department of Microbiology, Central Leather Research Institute (CSIR- New Delhi) Adyar,
Email: [email protected]
To scale up lipase production process, the effects of different oil cakes and oils as substrates in solid state fermentation (SSF) were investigated. Combination of wheat bran (WB) with gingelly oil cake (GOC) and gingelly oil was observed to be suitable medium for the scale up of lipase. Wheat bran and gingelly oil cake in the ratio of 8:2 along with 0.5% gingelly oil showed 998 u/g of lipase activity in perforated steel trays in koji room cultivation. When compared to flask both enamel tray and perforated steel trays in koji room level scale up studies showed an enhanced production by 12.1% and 26.1%, respectively. A combination of gingelly oil cake and wheat bran exhibited bulk production of lipase in the koji room with shorter period of incubation. Application of 3% of Aspergillus tamari lipases offered maximum degreasing in the hide and the results are comparable to the commercial enzymatic process.
Keywords: Wheat bran, oil cakes, lipase, scale up production, Aspergillus tamarii MTCC5152.
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