OPTIMIZATION OF LIPASE PRODUCTION USING SURFACE RESPONSE METHODOLOGY OF YEAST CRYPTOCOCCUSALBIDUS

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ZARE BAGHI ABAD V.; TABATABAIE YAZDI F.; MORTAZAVI S.A.; VARIDI M.

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Journal: Journal of food science and technology Year:2017 | Volume:13 | Issue:59 Page(s): 181-192

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Title

OPTIMIZATION OF LIPASE PRODUCTION USING SURFACE RESPONSE METHODOLOGY OF YEAST CRYPTOCOCCUSALBIDUS

Author(s)

ZARE BAGHI ABAD V. | TABATABAIE YAZDI F. | MORTAZAVI S.A. | VARIDI M. | Issue Writer Certificate

Keywords

LIPASE ENZYMEQ2

OPTIMIZATIONQ2

RSMQ2

CRYPTOCOCCUS YEASTQ2

Abstract

The lipase is used broadly in different industries such as food, drug, petroleum and detergent industry due to the catalyst ability of wide range of conversion reactions such as hydrolyzed, esterification and transesterification. Yeasts are one of the main generators of lipases. In this paper, we use RSM and CCD in order to examine the effect of PH (5.5-7.5), time incubator (3-7 days) and sesame meal extracts added to experimental medium (0-100%) on lipase generation and activity, generated biomass of Cryptococcus albidus and OPTIMIZATION of lipase generation process and generated biomass. The results showed that the percentages of sesame meal extracts added to experimental medium and time incubator are the most effective factors on lipase generation and activity and amount of generated biomass, respectively. Based on conducted experiments, optimized conditions of lipase generation and amount of generated biomass are determined PH 5.56 time incubator 7 days and percentages of sesame meal extracts added to experimental medium 100 percent in order to achieve maximum lipase activity (98.96 unit enzyme) and cell dry weight (1.14 gram per 100 mili liter medium).

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APA: Copy

ZARE BAGHI ABAD, V., TABATABAIE YAZDI, F., MORTAZAVI, S.A., & VARIDI, M.. (2017). OPTIMIZATION OF LIPASE PRODUCTION USING SURFACE RESPONSE METHODOLOGY OF YEAST CRYPTOCOCCUSALBIDUS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(59), 181-192. SID. https://sid.ir/paper/72358/en

Vancouver: Copy

ZARE BAGHI ABAD V., TABATABAIE YAZDI F., MORTAZAVI S.A., VARIDI M.. OPTIMIZATION OF LIPASE PRODUCTION USING SURFACE RESPONSE METHODOLOGY OF YEAST CRYPTOCOCCUSALBIDUS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;13(59):181-192. Available from: https://sid.ir/paper/72358/en

IEEE: Copy

V. ZARE BAGHI ABAD, F. TABATABAIE YAZDI, S.A. MORTAZAVI, and M. VARIDI, “OPTIMIZATION OF LIPASE PRODUCTION USING SURFACE RESPONSE METHODOLOGY OF YEAST CRYPTOCOCCUSALBIDUS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 59, pp. 181–192, 2017, [Online]. Available: https://sid.ir/paper/72358/en

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