%0 Journal Article
%T The effect of olive cake types on lipase production by isolated Rhizopus sp. and process statistical optimization
%A Gholam Khayati
%A Hossein Ghanadzadeh Gilani
%A Mahshid Kazemi
%J Journal of BioScience and Biotechnology
%D 2013
%I Plovdiv University Press
%X The aim of this work was to study the production of extracellular lipase by solid-state fermentation with different olive cakes varieties including Mary, Shenghe and Yellow from isolated fungi using agro-industries waste such as rice straw, rice barn and wheat straw. The highest yields of enzyme were obtained in solid-state fermentation using rice straw as solid substrate in combination with 40% Mary olive cakes as inducer. The initial screening by using Plackett-Burman's design demonstrated that among the tested factors, lactose and ammonium sulfate of the medium significantly (p < 0.05) enhanced the lipase production. Further optimization of lipase production by isolated fungi in solid-state fermentation by applying response surface methodology was achieved, which revealed these as follows: 0.42 (% w/v) for lactose and 0.09 (% w/v) for ammonium sulfate. Also the enzyme kinetics parameters, biochemical properties, thermodynamic of thermal deactivation and deactivation rate constant of enzyme were determined.
%K lipase
%K olive cake
%K solid-state fermentation
%K rice straw
%K design of experiment
%U http://www.jbb.uni-plovdiv.bg/documents/27807/59543/jbb_2013-2(1)-pages_45-55.pdf