A. KRASTANOV1, A. GOVINDARAJAN2 and D. DANIEL2
1 University of Food Technologies, Department of Biotechnology, BG - 4002 Plovdiv, Bulgaria
2 Chemical Engineering Division, VIT University, Vellore-632014, Tamil Nadu, India
KRASTANOV, A., A. GOVINDARAJAN and D. DANIEL, 2008. Studies on lipase fermentation using Candida cylindracea nrrl y-17506 in a stired tank bioreactor. Bulg. J. Agric. Sci., 14: 290-299
Lipase is an enzyme of considerable commercial and industrial importance. The major applications of lipase are in the fat and oleochemical, food and dairy, textile, detergent, cosmetics, tea processing, pulp and paper, and leather industries. The present work deals with the production of lipase by Candida cylindracea NRRL Y-17506 and focuses on the effects of aeration, agitation and dissolved oxygen on lipase production by submerged fermentation using Candida cylindracea NRRL Y-17506. The analysis showed that enhanced lipase production can be achieved with 200 rpm, 0.5 vvm and 100% dissolved oxygen concentration. Laboratory scale fermentation with Candida cylindracea NRRL Y-17506 at the different process conditions was performed to study the changes in cell morphology. There was a considerable difference in the morphology of the culture in the bioreactor when compared to that in the shake flask. Formation of pseudo hyphae was initiated in the 24th hour simultaneously with vacuolation, after which the cells formed clumps that grew larger. The presence of agitation led to the aggregation of cells with vacuolation which in turn decreased the enzyme production. On the other hand, when the vacuoles were separated the production of enzyme increased. It is evident that with increase in agitation the production of lipase and the cell growth decreased. Aeration also was found to affect the lipase production significantly.