Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation

Table 1

Central composite design (CCD) used to determine the influence of pH and temperature on the optimal activity of lipase obtained through submerged fermentation by Aspergillus flavus (strain O-8) and results of lipolytic activity (U/mL). Results of mean and standard deviation.

Experiment	pH ()^*	Temperature ()	Lipolytic activity (U/mL)
1	6.5 (−1)	30°C (−1)
2	7.5 (+1)	30°C (−1)
3	6.5 (−1)	40°C (+1)
4	7.5 (+1)	40°C (+1)
5	6.3 (−1.414)	35°C (0)
6	7.7 (+1.414)	35°C (0)
7	7.0 (0)	28°C (−1.414)
8	7.0 (0)	42°C (+1.414)
9	7.0 (0)	35°C (0)
10	7.0 (0)	35°C (0)
11	7.0 (0)	35°C (0)

Conditions of pH obtained using 0.2 M phosphate buffer in the enzymatic activity determination.