Reuse of Whey Cheese for Lipase Production by Candida lipolytica
Andrade Silva, M.
Silva, T.A.L.
Amorim Salgueiro, A.
Campos Takaki, G.M.
Tambourgi, E.B.
Download PDF

How to Cite

Andrade Silva M., Silva T., Amorim Salgueiro A., Campos Takaki G., Tambourgi E., 2015, Reuse of Whey Cheese for Lipase Production by Candida lipolytica, Chemical Engineering Transactions, 43, 331-336.
Download PDF


This work evaluated the use of cheese whey for lipase production by Candida lipolytica under submerged cultivation. A 23 factorial design with four replications at the center point was carried out to investigate the production of the enzyme. Assays were performed in Erlenmeyer flasks at 10 % v / v inoculum (standardized to 106 CFU / mL), useful volume of 100 mL, 150 rpm and at 28 °C in the presence of cheese whey, olive oil and Tween - 80, initial pH 5.0. The centrifuged samples were used to determine pH and enzyme activity. The maximum lipase activity reached 118 U/mL at 24 h of culture with different concentrations of the production medium in the presence of the whey at 100 to 99.8 %, independent of olive oil at 0.2 % and Tween-80, 0.2 % and pH 5.0-5.3. The micro-organism studied produced lipase in first 24 h of cultivation, using whey cheese as substrate, with great environmental potential for be applied in effluent treatment of this type.
Download PDF