Statistical experimental design for evaluation of medium components for lipase production by Rhizopus arrhizus MTCC 2233

Aravindan Rajendran, Viruthagiri Thangavelu

Research output: Contribution to journalArticle

46 Scopus citations

Abstract

The Plackett-Burman experimental design was used to evaluate the medium components for lipase production by Rhizopus arrhizus in submerged batch fermentation. Twelve medium components with three dummy variables were studied in this experimental design. The most significant variables affecting lipase production were found to be olive oil, peptone, KH2PO4, CaCl2·2H2O and MgSO4·7H2O. Maximum lipase activity (3.98 U mL-1) and maximum cell mass concentration (5.62 g L-1) were obtained using the optimised medium. Unstructured kinetic models were analysed to simulate the experimental values of cell growth, lipase activity and glucose concentration. The logistic model for cell growth, the Luedeking-Piret model for lipase production and a modified Luedeking-Piret model for substrate utilisation were found to accurately predict the fermentation kinetics. The estimated values of the kinetic model parameters, α and β, for lipase production indicate that the lipase production by R. arrhizus is growth-associated.

Original languageEnglish (US)
Pages (from-to)985-992
Number of pages8
JournalLWT - Food Science and Technology
Volume42
Issue number5
DOIs
StatePublished - Jun 1 2009

Keywords

  • Lipase
  • Plackett-Burman experimental design
  • Rhizopus arrhizus
  • Submerged fermentation
  • Unstructured kinetic modeling

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