Table 1 Comparison of various works on lipase production
From: Production and optimization of lipase using Aspergillus niger MTCC 872 by solid-state fermentation
S. no. | Microorganism | Substrate | Optimum conditions | Lipase activity (U/gds) | Reference |
|---|---|---|---|---|---|
1. | Aspergillus niger (O-4) | Wheat bran, rice husk | 35 °C, pH− 6 | 42.82 ± 1.65 | (Colla et al. 2015) |
2. | Aspergillus niger | Shea butter cake | 30 °C, 168 h, pH− 7.0 | 3.35 | (Salihu et al. 2013) |
3. | Aspergillus niger | Rice bran | 30.3 °C, pH− 6.87 | 121.53 | (Hosseinpour et al. 2012) |
4. | Aspergillus niger MTCC 2594 | Wheat bran, Coconut oil cake and Wheat rawa | 30 °C, 72 h, pH− 7.0, MC 60% | 745.7 ± 11 | (Edwinoliver et al. 2010) |
5. | Aspergillus niger MTCC 2594 | Gingelly oil cake | 30 °C,120 h, pH− 7.0, MC 60% | 58.6 | (Damaso et al. 2008) |
6. | Aspergillus niger J-1 | Olive oil and Glucose | 30 °C, 168 h, pH− 7.0 | 9.14 | (Falony et al. 2006) |
7. | Aspergillus niger NCIM 1207 | Wheat bran | 45 °C, pH− 2.5 | 630 | (Mahadik et al. 2002) |
8. | Aspergillus niger MTCC 872 | Rice husk, cotton seed cake and red gram husk | 40 °C, pH− 6, MC 70% | 27.2 (5 g) 24.38 (100 g) 21.62 (1000 g) | Current work |