The application of agro-food agriculture in lipase production by Aspergillus  tubingensis strain: Inductive effect of olive-pomace

Khelalef Hind; Benlounissi Aï; cha; Chekroud Zohra; El-hadef El-Okki Mohamed

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The application of agro-food agriculture in lipase production by Aspergillus tubingensis strain: Inductive effect of olive-pomace

Author: Khelalef Hind ¹ ; Benlounissi Aïcha ² ; Chekroud Zohra ³ ; El-hadef El-Okki Mohamed ⁴
Author Information

1. Laboratory of Research on the Physical Chemistry of Surfaces and Interfaces (LRPCSI), 20 August 1955 University, Skikda, Algeria.&Bioengineering Laboratory, Enzyme Engineering and Biomimicry team, Higher National School of Biotechnology Taoufik Khaznadar, Constantine, Algeria.
2. Bioengineering Laboratory, Enzyme Engineering and Biomimicry team, Higher National School of Biotechnology Taoufik Khaznadar, Constantine, Algeria.
3. Laboratory of Research on the Physical Chemistry of Surfaces and Interfaces (LRPCSI), 20 August 1955 University, Skikda, Algeria.&
4. INATAA, Mentouri Brothers University, Constanine, Algeria.
Publication Type:Journal Article
Keywords: ANOVA test; Aspergillus tubingensis; lipase; production; purification
From:Malaysian Journal of Microbiology 2024;20(no.1):31-39
CountryMalaysia
Language:English
Abstract: Aims:The aim of this study was to cultivate the fungus Aspergillus tubingensis (MO503), which was isolated and identified from Algerian soil using submerged fermentation. The focus was on the production of lipase, achieved through utilizing a minimal medium from agro-food industries. Specifically, the study investigated the potential of three waste sources – olive-pomace, Pistacia lentiscus fruit remains and olive mill wastewater as substrates for enhancing lipase production.
Methodology and results:The three aforementioned wastes were chosen to ascertain their value and determine the most cost-effective option. Factorial analysis of variance (ANOVA) was employed to evaluate the waste with a significant effect on lipase production, as this enables determining differences among the various waste sources. Growth monitoring revealed a maximum lipase activity of 1030 ± 0,039 U at pH 5.4 for olive pomace. A series of biochemical purification techniques displayed a visible band on the polyacrylamide gel obtained through SDS-PAGE. Lipolytic activity was evidenced by zymography in the presence of olive oil. The antibacterial activities of purified lipase exhibited a high sensitivity against Gram-negative bacteria compared to Gram-positive bacteria.
Conclusion, significance and impact of study:In addition to its activity against Gram-negative bacteria, the lipid degradation facilitated by these lipases in olive oil offers promising applications in the textile and therapeutic industries.
Full text:20.2024my0005.pdf