PRODUCTION OF FUNGAL LIPASE BY SOLID STATE FERMENTATION

ABSTRACT This research focused on the production of fungal lipase by solid-state fermentation (SSF) using Aspergillus niger isolated from soil samples collected from oil-contaminated sites. Rice bran, an agro-industrial residue, served as the fermentation substrate due to its rich nutrient composition and availability. The aim was to optimize the physicochemical conditions for maximum lipase yield and to evaluate the enzyme’s characteristics and stability. Screening for lipase-producing fungi was carried out using Potato dextrose agar medium, where Aspergillus niger exhibited the highest zone of hydrolysis. Solid-state fermentation was performed under varying parameters such as moisture content, temperature, pH, and incubation period. The results showed that maximum lipase production occurred at 30°C, pH 6.0–7.0, and 65% moisture after seven days of incubation. Supplementation with olive oil as a carbon source and yeast extract as a nitrogen source significantly enhanced enzyme yield. The crude lipase extract showed optimal activity at pH 7.0 and 30°C, and remained stable for up to 14 days at 4°C. These findings confirm that Aspergillus niger is an efficient producer of extracellular lipase under solid-state fermentation using rice bran as a substrate. The study demonstrates a sustainable, cost-effective, and environmentally friendly method for enzyme production with potential industrial applications in food processing, detergent formulation, and biodiesel synthesis.