Barros Karen Dos Santos, Assis Cristiane Fernandes de, Jácome Millena Cristiane de Medeiros Bezerra, Azevedo Wendell Medeiros de, Ramalho Adriana M Zanbotto, Santos Everaldo Silvino Dos, Passos Thaís Souza, Sousa Junior Francisco Canindé de, Damasceno Karla Suzanne Florentino da Silva Chaves
Health Sciences Center, Nutrition Postgraduate Program, Department of Nutrition, Federal University of Rio Grande do Norte, Natal 59078-900, Brazil.
Health Sciences Center, Nutrition Postgraduate Program, Department of Pharmacy, Federal University of Rio Grande do Norte, Natal 59012-570, Brazil.
Foods. 2023 Jan 27;12(3):564. doi: 10.3390/foods12030564.
This study evaluated bati butter () as a substrate for lipase production by solid-state fermentation (SSF) using NRRL-255. A gas chromatograph with a flame ionization detector determined the bati butter fatty acid profile. Lipase production and spore count were optimized using a 3 experimental design and evaluated using the response surface methodology. Moreover, the crude enzyme extract was evaluated against different pH, temperature, and activating and inhibitors reagents. Regarding the fatty acids identified, long-chain accounted for 78.60% of the total lipids. The highest lipase production was obtained at 35 °C and 120 h of fermentation, yielding 216.9 U g. Crude enzyme extract presented more significant activity at 37 °C and pH 9. β-Mercaptoethanol increased the enzyme activity (113.80%), while sodium dodecyl sulfate inactivated the enzyme. Therefore, bati butter proved to be a potential substrate capable of inducing lipase production by solid-state fermentation.
本研究评估了巴蒂黄油（）作为使用NRRL-255进行固态发酵（SSF）生产脂肪酶的底物。配备火焰离子化检测器的气相色谱仪测定了巴蒂黄油的脂肪酸谱。使用三因素实验设计对脂肪酶产量和孢子数进行优化，并采用响应面法进行评估。此外，还针对不同的pH值、温度以及激活剂和抑制剂试剂对粗酶提取物进行了评估。在所鉴定的脂肪酸中，长链脂肪酸占总脂质的78.60%。在35℃和发酵120小时时获得了最高脂肪酶产量，为216.9 U/g。粗酶提取物在37℃和pH 9时表现出更高的活性。β-巯基乙醇提高了酶活性（113.80%），而十二烷基硫酸钠使酶失活。因此，巴蒂黄油被证明是一种能够通过固态发酵诱导脂肪酶产生的潜在底物。
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