A comparative study of solid-state fermentation (SSF) and submerged fermentation (SmF) for the production of alkaline lipase from a new isolate, Aspergillus fumigatus MTCC 9657, using defatted rice bran (DFRB) as a substrate was studied. | A. RAJAN, A. J. NAIR Turk J Biol 35 (2011) 569-574 © TÜBİTAK doi: A comparative study on alkaline lipase production by a newly isolated Aspergillus fumigatus MTCC 9657 in submerged and solid-state fermentation using economically and industrially feasible substrate Akhila RAJAN, A. Jayakumaran NAIR Department of Biotechnology, Kerala University, Kariavattom, Trivandrum 695 581 - INDIA Received: Abstract: A comparative study of solid-state fermentation (SSF) and submerged fermentation (SmF) for the production of alkaline lipase from a new isolate, Aspergillus fumigatus MTCC 9657, using defatted rice bran (DFRB) as a substrate was studied. Different process parameters, such as incubation period, initial pH and incubation temperature, were optimised to achieve the maximum yield of the alkaline lipase. Maximum enzyme production ( U/mL) was obtained by day 7 of incubation in SSF compared to day 4 in SmF at an optimum pH of and ambient temperature of 30 °C. Lipase produced by SSF was stable over a period of 15 days, whereas lipase production in SmF decreased by day 5. Lipase production in SSF with DFRB using sterile water as a moisture source exhibited more activity ( U/70 mL) than that supplemented with mineral medium. Compared to the cost of culture medium, the solid-state substrate DFRB is inexpensive, and therefore this process is industrially and economically feasible. These results confirm the interesting potential of SSF in DFRB without any additional nutritional supplement. Key words: Defatted rice bran, Aspergillus fumigatus MTCC 9657, alkaline lipase, SSF Introduction Lipases are hydrolytic enzymes that catalyse the cleavage of ester bonds in triglycerides, producing glycerol and free fatty acids. Fungal and bacterial lipases, such as most other types of industrial enzymes, can be obtained either by submerged fermentation (SmF) or solid-state fermentation (SSF). The technique of SSF involves the growth and .
