Lipase production and Penicillium simplicissimum morphology in solid‐state and submerged fermentations

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Abstract
A comparative study of Penicillium simplicissimum morphology and lipase production was performed using solid‐state (SSF) and submerged (SmF) fermentation. SSF was carried out on babassu cake as culture medium and SmF on a semi‐synthetic medium and a medium based on suspended babassu cake grains. Yield of product on biomass, specific activity and conidia production were 3.3‐, 1.3‐ and 2‐fold higher in SSF. In SmF, the type of fungus growth differed according to the medium. Using the semi‐synthetic medium, the fungus formed densely interwoven mycelial masses without conidia production, whereas using the babassu‐based medium the fungus formed free mycelia and adhered to the surfaces of the grains, producing conidia. The results show that babassu cake induces conidiation in SmF. In SSF, the fungus not only grew on the surface of the grains, producing conidia abundantly, but also effectively colonized and penetrated the babassu particles. The high conidia production and lipase productivity in SSF may be related to the low availability of nutrients or to other stimuli associated with this type of fermentation. Thus, the high production of the thermostable P. simplicissimum lipase, using a non‐supplemented, low‐cost agro‐industrial residue as the culture medium, demonstrates the biotechnological potential of SSF for the production of industrial enzymes.

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