Production of Lipase from Candida rugosa Using Cheese Whey through Experimental Design and Surface Response Methodology

The present work investigates the production of lipases from Candida rugosa in a culture medium containing cheese whey and also determines the importance of the components of the used culture medium using two experimental design and surface response methodology. When pure cheese whey was used as culture medium, the lipolytic activity measured in the broth, after 120 h of fermentation, was 5.18 U/mL. From the first experimental design, it was possible to conclude that the combination of brewery co-product, yeast and malt extract, Tween 80, and olive oil with cheese whey provided an average increase of 15 U/mL in the enzymatic activity, which represented 287.5% in relation to the activity obtained using only with cheese whey as substrate. Nevertheless, this essay did not provide a predictive model for the lipase production using the studied components. From the second experimental design, with suppression of yeast and malt extract, the best values of enzymatic activity were, on average, 28% lesser than the observed in the first optimization, but yet 180% higher than the obtained values when only cheese whey was present as substrate. A second-order model correlating the used components could be achieved, indicating that high concentrations of brewery co-product and Tween 80 enhanced the production of C. rugosa lipases in a medium incorporating cheese whey, which, at high concentrations, can substitute olive oil that may have its concentration diminished in this condition. (AU)