Research Article
Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation
Table 2
Full Factorial Design (32) used to determine the influence of pH and temperature on optimum activity of lipase obtained through solid-state fermentation by Aspergillus niger (strain O-4) and results of lipolytic activity (U/g). Results of mean and standard deviation.
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| Conditions of pH obtained using 0.2 M phosphate buffer in the steps of enzyme extraction of the fermented bran and in the enzymatic activity determination. | ||||||||||||||||||||||||||||||||||||||||||||||||||||