Phosphorus (P) is essential for life and has a fundamental role in industry and the world food production system. The present work describes different technologies adopted for what is called the second-generation P recovery framework, that encompass the P obtained from residues and wastes. The second-generation P has a high potential to substitute the first-generation P comprising that originally mined from rock phosphates for agricultural production. Several physical, chemical, and biological processes are available for use in second-generation P recovery. They include both concentrating and recovery technologies: (1) chemical extraction using magnesium and calcium precipitating compounds yielding struvite, newberyite and calcium phosphates; (2) thermal treatments like combustion, hydrothermal carbonization, and pyrolysis; (3) nanofiltration and ion exchange methods; (4) electrochemical processes; and (5) biological processes such as composting, algae uptake, and phosphate accumulating microorganisms (PAOs). However, the best technology to use depends on the characteristic of the waste, the purpose of the process, the cost, and the availability of land. The exhaustion of deposits (economic problem) and the accumulation of P (environmental problem) are the main drivers to incentivize the P’s recovery from various wastes. Besides promoting the resource’s safety, the recovery of P introduces the residues as raw materials, closing the productive systems loop and reducing their environmental damage.

Background: Current studies about lipases production using agro-industrial residues and newly isolated microorganisms aimed at increasing economic attractiveness. Objective: The present study evaluated the lipase production from Aspergillus niger using canola cake as substrate and its extraction and characterization. Methods: Firstly, the microorganism was identified using sequencer ABI PRISM 3100 Genetic Analyzer. After that, experimental design technique was used to determine the variables that can influence the fermentation process, such as: nitrogen supplement and medium moisture; and for the extraction process, the influence of factors as temperature and pH. The lipase was characterized in terms of hydrolytic and esterification activity and specificity, and stability at 10 and -1°C. Results: The obtained results showed that the best condition for the lipase production is 60 wt% of moisture and 2 wt% of urea as supplemental source of nitrogen, and the most appropriate temperature for extraction is 50°C and pH 8.0. In terms of hydrolytic activity, the best conditions were obtained using pH 6.0, 35°C and 32 minutes. The coconut and soybean oil showed the best hydrolytic activity (90 U/g and 74 U/g, respectively), demonstrating that lipases act preferentially in triglycerides of medium and long chain. For the esterification reactions, the higher activity (837 U/g) was obtained using lauric acid as fatty acid and butanol as solvent. Conclusion: In the literature there are few reports about the lipase production from Aspergillus niger using canola cake as substrate. So, the study of the enzyme extraction and characterization after the fermentative process is of extreme relevance.