Comparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianum

Table 1 Effect of different nitrogen and carbon sources and C:N ratio on lipase production by Trichoderma harzianum in submerged fermentation (SF)

Culture medium	Activity (U/mL)
N source (w/v) + olive oil 1 % (v/v)
Yeast extract (5 g/L)^a	1.44 ± 0.43
Peptone (5 g/L)^b	1.35 ± 0.40
KNO₃ (2 g/L)	0.0
NH₄NO₃ (10 g/L)	0.0
C source 1 % (v/v) or (w/v) + yeast extract 0.5 % (w/v)
Olive oil^a	1.44 ± 0.43
Soybean oil^a	0.72 ± 0.23
Corn oil^a	0.80 ± 0.25
Sunflower oil^c	0.34 ± 0.06
Glucose^c	0.77 ± 0.70
C:N ratio^d
1	1.17 ± 0.75
2.5	1.40 ± 0.40
5	0.52 ± 0.15
10	0.07 ± 0.03

^a48 h of culture
^b96 h of culture
^c144 h of culture
^dExperiments were carried out after 48 h of culture, varying the concentration of yeast extract and remaining fixed concentration of olive oil, 1 % (v/v)

ISSN: 1869-2044