Evaluation of Medium Components by Plackett-Burman Statistical Design for Lipase Production by Candida rugosa and Kinetic Modeling

Lipase production by Candida rugosa was carried out in submerged fermentation. Plackett-Burman statistical experimental design was applied to evaluate the fermentation medium components. The effect of 12 medium components was studied in 16 experimental trials. Glucose, olive oil, peptone and FeCl₃·6H₂O were found to have more significance on lipase production by Candida rugosa. Maximum lipase activity of 3.8 u/mL was obtained at 50 h of fermentation period. The fermentation was carried out at optimized temperature of 30°C, initial pH of 6.8 and shaking speed of 120 rpm. Unstructured kinetic models were used to simulate the experimental data. Logistic model, Luedeking-Piret model and modified Luedeking-Piret model were found suitable to efficiently predict the cell mass, lipase production and glucose consumption, respectively with high determination coefficient (R²). From the estimated values of the Luedeking-Piret kinetic model parameters, α and β, it was found that the lipase production by Candida rugosa is growth associated.