Fermentation of cocoa meal by Aspergillus niger to obtain lipase

Authors

  • Graziella Marques Amorim Universidade Estadual do Sudoeste da Bahia
  • Tamires Carvalho dos Santos UESB
  • Clissiane Soares Viana Pacheco UESB
  • Isadora Monteiro Andrade Barreto UESB
  • Denise Maria Guimarães Freire UFRJ
  • Marcelo Franco UESB

DOI:

https://doi.org/10.4013/ete.2012.81.04

Abstract

The aim of this study was to use cocoameal as substrate for obtaining fungal lipase producedby solid state fermentation by Aspergillus niger.The spore concentration used was 107 spores/gsubstrate. Fermentations were conducted in a bacteriologicalincubator at 35°C with an initial moisturecontent of 60% and the fermentation time was 96hours. The determination of enzyme activity, pH,water activity and moisture were taken every 24hours. The higher enzyme activity was quantifi ed11.67 U/g aft er 48 hours of fermentation. Aft er thistime there was reduction in enzyme production.The moisture content and water activity decreasedduring the fermentation process and the pH remainedconstant.

Key words: water activity, fermentation time, solidstatefermentation.

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Published

2013-03-26

Issue

Vol. 8 No. 1 (2012): jan-jun

Section

Article

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