Alkaline Pre-Treatment of Olive Oil Cake and Supplementations Effects on Lipase and Protease Production in Solid State Fermentation by Yeast
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Lipase, Olive Oil Cake, Protease, Solid State Fermentation, Yarrowia Lipolytica
Abstract
The Yarrowia lipolytica yeast strain has been investigated in solid-state fermentation for lipase and protease production by using olive oil cake as a substrate, initially presenting rather low lipase and protease production (approximately 19 U/5gof lipase and 41 U/5g of protease) by using un-supplemented olive oil cake which was on the second day of the fermentation period with 50% initial moisture content and 0.5 mL inoculum size at 30 oC without adjusting pH. Then the effects of cake initial moisture content, inoculum size, nitrogen and carbon supplementation, and alkaline pre-treatment on lipase and protease production were studied. The lipase highest production (255.1 U/5g) was obtained with a cake supplemented by yeast extract on the fifth day of fermentation and 240 U/5g of protease on the fourth day, which showed that optimizing the fermentation process leads to a significant increase in the enzymes' production (more than 13-fold of lipase and 6 –fold of protease higher compared to the initial activity with an un-supplemented cake). The alkaline pre-treatment showed significant improvement in the enzymes production (more than 10-fold).
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References
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