Produção e purificação de lipase obtida por fermentação líquida (FL) da levedura Moesziomyces aphidis

Abstract

The enzyme market has gained increasing prominence in industrial production. Enzymes exist and are important in the metabolism of all living beings. Considering the lipases, which are able to catalyze the hydrolysis of lipids that are presented in different sources, making it a promising alternative for the food, pharmaceutical, chemical industry, among others. Therefore, the objective of this work was the production of lipases by the yeast Moesziomyces aphidis in liquid fermentation (FL). The enzymatic production profile of lipase by FL was evaluated in low cost residues: Residual frying oil (OFR), Yeast extract (E) and Green coconut pulp (PC). The yeast Moesziomyces aphidis BRT57 is part of the collection of the Molecular Diversity Laboratory (LDM) at ICBS/UFAL and was isolated from bromeliad leaves, in the Tocaia reserve, in the municipality of Santana do Ipanema-AL. The yeast was previously tested for the production of lipases through the hydrolysis of the tributyrin substrate in a Petri dish. The liquid fermentation composition for selection of the best yeast and best inducer were residual frying oil, residual frying oil and yeast extract, green coconut pulp and green coconut pulp and yeast extract. The production time was observed for up to 72 h, with aliquots withdrawn every 24 h to verify the enzymatic activity. The purification of the lipase was performed using saline fractionation, molecular exclusion chromatography and electrophoresis (SDS-PAGE) processes. The study demonstrated the viability of lipase production in liquid fermentation produced by Moesziomyces aphidis yeasts