Relationship between Fungal Growth Morphologies and Ability to Secrete Lipase in Solid State Fermentation
Relationship between fungal growth morphology and the ability to produce lipase in solid state fermentation was studied employing four fungal strains (A. niger DSMZ 2466, A. niger SDTC SRW-4, T. viride SDTC EDF 002 and A. terreus DSMZ 5770). The fermentations were performed in 500 mL flask using palm kernel cake as substrate. Scanning Electron Microscope (SEM) was used to examine growth morphology of the fungi. Pearson correlation and regression analyses performed on quantified morphological dimensions and the fungal growth, enzyme productivity and total protein were able to generate predicted values of equation models. All four strains showed good growth on palm kernel cake at day 6 of fermentation ranging from 0.49 to 0.71 mg g-1 dry substrate. Among these strains, substantial lipase activity was only obtained by A. niger DSMZ 2466 and A. niger SDTC SRW-4 which also showed positive relationship between spore diameter (quadratic, R2; 0.999) and branch diameter (linear, R2; 0.971) with lipase activity. T. viride SDTC EDF 002 and A. terreus DSMZ 5770 showed positive correlations for tip length and tip diameter and size of hyphae diameter and the total protein content in the fermentation substrate. Results from this study showed that the fungi with larger spore diameter and branch diameter contributed to higher ability in producing lipase.
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