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This study aimed to evaluate the effects of variables on the process of lipases production by Aspergillus niger C by submerged fermentation (SmF). The production assays were performed in shake flasks for 72 hours at 150 rpm and 32°C. First, a fractional factorial design 2 (FFD) was carried out to evaluate the effect of the following process variables: sucrose, ammonium sulphate, soybean oil, yeast extract concentration and pH. After the selection of the variables that significantly influenced the lipase production, a central composite rotational design 2 (CCRD) was used, aiming to find the most favorable operational conditions. The selected assay condition (15.0 g.L sucrose, 4.0 g.L HIGHLIGHTS • Lipase was production by A. niger using sucrose and soybean oil as carbon source. • Experiment design was an efficient tool in improving A. niger lipase production. • Lipase production kinetics indicated good yield levels in a short fermentation time. 2 Lima, L.G.R.; et al. Brazilian Archives of Biology and Technology. Vol.62: e19180113, 2019 www.scielo.br/babt ammonium sulphate, 4.0 g.L soybean oil and 1.0 g.L yeast extract at pH 5.0) was the one that presented a lipase activity of 27.46 U.mL. It was very close to that best assay (30.76 U.mL), but using half of the inducer concentration, consequently reducing process cost. The kinetics of lipase production showed that the highest specific activity was 57.17 U.mg-1. The pH and temperature effects on lipase activity produced in this study was investigated. The optimum activity was found in a more acidic pH (5.0-6.0) and 55°C.