Correction to: Optimization of critical medium components for lipase production by Neurospora crassa in solid state fermentation

The current research was carried out by using a fungal strain that was isolated from oily curry of Cicer arietinum (L). After morphological and microscopic identification, the strain was subjected to molecular characterization using 18S rRNA sequencing and scanning electron microcopy (SEM). The production and optimization of extracellular lipase production was conceded out through solid state fermentation (SSF). The mustard meal was used as a substrate. Initially, batch tests were directed to attain the maximum results by changing five ingredients, i.e., molasses, sucrose, sunflower oil, yeast extract, and Tween-80. Response surface methodology (RSM) was used to find out the collaboration of critical medium component and its effect on lipases activity. DNA barcoding marker 18S rRNA gene sequencing the strain was identified as Neurospora crassa. These five ingredients showed incredible influence in the lipase formulation and the progress of microorganism. Maximal lipase activity was 3.88 ± 0.96 U/mL at 5 g/L of sucrose, 12.76 ± 0.95 U/mL at 1 g/L molasses, 6.95 ± 7.69 U/mL at 0.5 g/L yeast extract, 2.5 ± 2.20 U/mL at 2.5