Lipase Production Using Microorganisms from Different Agro-Industrial By- Products
Rafael Resende Maldonado, Gabriela Alves Macedo, Maria Isabel Rodrigues

Abstract
This work is focused on the study of different microorganisms to obtain a high level of lipase. It was selected 6 different microorganisms: Geotrichum candidum NRRLY-552, Geotrichum sp., Fusarium oxysporum and three wild yeasts from Brazil rainforest. Fermentation carried out using agro industrial by-products like corn steep liquor and protein hydrolysed in shaken flasks under different conditions according to each microorganism. The best results obtained were 17 U.cm-3 (Geotrichum candidum NRRLY-552) and 11 U.cm-3 (Geotrichum sp.) using corn steep liquor and soybean oil, 3.60 U.cm-3 (AAV1 wild yeast) using yeast hydrolysed and soybean oil and 3.90 U.cm-3 (Fusarium oxysporum) using peptone and soybean oil. This work showed that imperfect fungi Geotrichum has better potencial to produce lipase compared to other microorganisms evaluated. However, lipase from Fusarium oxysporum showed a good stability in high pH which is very interesting to new applications of lipase in alkaline conditions.

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