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Lipase Production (lipase + production)
Selected AbstractsROLE OF SATURATED FATTY ACIDS IN LIPASE PRODUCTION , USING PSEUDOMONAS AERUGINOSAJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2007A.N. SARAVANAN ABSTRACT Complex substrates always induce substantial amount of enzyme production during hydrolysis by microorganisms. In this study, ghee was taken for its saturated fatty acid content and analyzed as an inducer for the production of lipase. With ghee emulsion, the bacterium Pseudomonas aeruginosa at optimal condition produced 60 units/min/L at 72 h. With olive oil emulsion, this organism produced only 41 units/min/L as maximum at 96 h. The saturated fatty acids present in ghee make it a hard substance for hydrolysis, which is the reason for the increased enzyme production. This was evaluated by the iodine number experiment. Ghee can also reduce the production cost whereas the costlier olive oil constitutes 25,50% of the total production cost for a commercial scale. The experimental results showed that the saturated fatty acids play an important role in lipase enzyme induction by P. aeruginosa. The use of ghee is cost-effective; hence, it can be used as a potential inducer for lipase production. PRACTICAL APPLICATIONS Lipases are industrially very important enzymes. They are used in pharmaceutical, food, soap and other industries. In lipase production, olive oil is the main constituent. Comparatively, olive oil is costlier; hence, it increases the production cost of lipase. So, this study was done to replace olive oil with a much cheaper ghee using Pseudomonas aeruginosa. The ghee-containing medium gave a very good result because of the presence of complex saturated fatty acids. The ghee-containing medium produced 60 units/min/L at 72 h. The olive oil medium, which contains mainly unsaturated fatty acids, produced only 41 units/min/L as maximum at 96 h. Hence, in the commercial scale, ghee can reduce raw material cost as well as operation time cost significantly when it is used as substrate. [source] Sequential parametric optimization of lipase production by a mutant strain Rhizopus sp.JOURNAL OF BASIC MICROBIOLOGY, Issue 4 2005BTNT- Lipase production by the mutant strain Rhizopus sp. BTNT-2 was optimized in submerged fermentation. Different chemical and physical parameters such as carbon sources, nitrogen sources, oils, inoculum level, pH, incubation time, incubation temperature and aeration have been extensively studied to increase lipase productivity. Potato starch (1.25% w/v) as a carbon source, corn steep liquor (1.5% w/v) as a nitrogen source and olive oil (0.5% v/v) as lipid source were found to be optimal for lipase production. The optimal levels of other parameters are 4 ml of inoculum (2.6 × 108 spores/ml), initial pH of 5.5, incubation time of 48 hours, incubation temperature of 28 °C and aeration rate of 120 rpm. With the optimized parameters, the highest production of lipase was 59.2 U/ml while an yield of only 28.7 U/ml was obtained before optimization resulting in 206% increase in the productivity. (© 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] Improvement of Yarrowia lipolytica lipase production by fed-batch fermentationJOURNAL OF BASIC MICROBIOLOGY, Issue 2 2009Patrick Fickers Abstract Two different types of fed-batch fermentation were investigated to improve production yields of the Lip2 extracellular lipase in Y. lipolytica mutant-strain LgX64.81 grown in a 20l bioreactor. Compare to batch cultures, culture feeding with the complete medium led to a 2-fold increased lipase production (2016 ± 76 U ml,1) whereas addition of a combination of glucose and olive oil led to a 3-fold increase. The high level of lipase production obtained on glucose media with Y. lipolytica LgX64.81 could be related to its phenotype i.e. a lower sensibility to glucose catabolite repression due to a modification in the level of HXK1 expression. (© 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] Sequential parametric optimization of lipase production by a mutant strain Rhizopus sp.JOURNAL OF BASIC MICROBIOLOGY, Issue 4 2005BTNT- Lipase production by the mutant strain Rhizopus sp. BTNT-2 was optimized in submerged fermentation. Different chemical and physical parameters such as carbon sources, nitrogen sources, oils, inoculum level, pH, incubation time, incubation temperature and aeration have been extensively studied to increase lipase productivity. Potato starch (1.25% w/v) as a carbon source, corn steep liquor (1.5% w/v) as a nitrogen source and olive oil (0.5% v/v) as lipid source were found to be optimal for lipase production. The optimal levels of other parameters are 4 ml of inoculum (2.6 × 108 spores/ml), initial pH of 5.5, incubation time of 48 hours, incubation temperature of 28 °C and aeration rate of 120 rpm. With the optimized parameters, the highest production of lipase was 59.2 U/ml while an yield of only 28.7 U/ml was obtained before optimization resulting in 206% increase in the productivity. (© 2005 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] Evaluation of a novel Bacillus strain from a north-western Spain hot spring as a source of extracellular thermostable lipaseJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 10 2009Francisco J. Deive Abstract BACKGROUND: Thermophilic microorganisms are receiving significant attention as a source of useful thermostable enzymes. However, the number of known strains is still limited, and very often their most interesting biocatalysts are intracellular or membrane-bound and produced at low levels. Thus, the isolation and study of novel extracellular enzyme-producing thermophilic microorganisms is very interesting. Moreover, the assessment of bioreactor performance is crucial, given the scarce information on the large-scale culture of these strains. RESULTS: The production of a thermostable extracellular lipase in submerged cultures of a thermophilic microorganism, recently isolated in north-west Spain, was investigated. The strain was identified by 16S rDNA sequencing as belonging to genus Bacillus. The influence of operating variables (i.e. pH, temperature, aeration) on lipase biosynthesis was analysed. Enzyme production at bioreactor scale was investigated, special attention being paid to the effect of aeration and agitation rates. CONCLUSION: The best conditions for the studied process were determined in shake flasks as pH 7.0, 55 °C and high aeration levels. Also, the non-association between lipase production and cell growth was ascertained. The culture of this novel strain was successfully carried out in laboratory-scale bioreactors, thus proving its potential for further applications. Copyright © 2009 Society of Chemical Industry [source] Inoculum strategies for Penicillium simplicissimum lipase production by solid-state fermentation using a residue from the babassu oil industryJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 3 2007Melissa L. E. Gutarra Abstract Two alternative inoculation strategies for lipase production by the fungus Penicillium simplicissimum were tested in solid-state fermentation using a residue from the babassu oil industry (babassu cake). Conventional spore inoculation was compared with fungal pellets grown in liquid medium and with inocula consisting of fermented cake. Fungal pellets delayed lipase production whereas fermented cake accelerated enzyme synthesis, yielding a productivity of 0.45 U g,1 h,1, which is equivalent to the highest values obtained with conventional inocula. Therefore, a 22 factorial design was used to determine the best conditions for lipase production with fermented cake as inoculum strategy, varying the inoculum propagation time and inoculum concentration. Lipase activity and productivity reached 30 U g,1 and 0.63 U g,1 h,1, respectively, with 10% inoculum and 36 h. Thus, fermented cake inocula increased production 1.5-fold with 10 times fewer spores than in conventional inoculation, indicating that fermented solids are an interesting alternative for inoculum development in solid-state fermentation, mainly for large-scale processes. Copyright © 2007 Society of Chemical Industry [source] ROLE OF SATURATED FATTY ACIDS IN LIPASE PRODUCTION , USING PSEUDOMONAS AERUGINOSAJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2007A.N. SARAVANAN ABSTRACT Complex substrates always induce substantial amount of enzyme production during hydrolysis by microorganisms. In this study, ghee was taken for its saturated fatty acid content and analyzed as an inducer for the production of lipase. With ghee emulsion, the bacterium Pseudomonas aeruginosa at optimal condition produced 60 units/min/L at 72 h. With olive oil emulsion, this organism produced only 41 units/min/L as maximum at 96 h. The saturated fatty acids present in ghee make it a hard substance for hydrolysis, which is the reason for the increased enzyme production. This was evaluated by the iodine number experiment. Ghee can also reduce the production cost whereas the costlier olive oil constitutes 25,50% of the total production cost for a commercial scale. The experimental results showed that the saturated fatty acids play an important role in lipase enzyme induction by P. aeruginosa. The use of ghee is cost-effective; hence, it can be used as a potential inducer for lipase production. PRACTICAL APPLICATIONS Lipases are industrially very important enzymes. They are used in pharmaceutical, food, soap and other industries. In lipase production, olive oil is the main constituent. Comparatively, olive oil is costlier; hence, it increases the production cost of lipase. So, this study was done to replace olive oil with a much cheaper ghee using Pseudomonas aeruginosa. The ghee-containing medium gave a very good result because of the presence of complex saturated fatty acids. The ghee-containing medium produced 60 units/min/L at 72 h. The olive oil medium, which contains mainly unsaturated fatty acids, produced only 41 units/min/L as maximum at 96 h. Hence, in the commercial scale, ghee can reduce raw material cost as well as operation time cost significantly when it is used as substrate. [source] Culture of Staphylococcus xylosus in fish processing by-product-based media for lipase productionLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2008F. Ben Rebah Abstract Aims:, The objective of this study was to demonstrate that fish-processing by-products could be used as sole raw material to sustain the growth of Staphylococcus xylosus for lipase production. Methods and Results:, Bacterial growth was tested on supernatants generated by boiling (100°C for 20 min) of tuna, sardine, cuttlefish and shrimp by-products from fish processing industries. Among all samples tested, only supernatants generated from shrimp and cuttlefish by-products sustained the growth of S. xylosus. Shrimp-based medium gave the highest growth (A600 = 22) after 22 h of culture and exhibited the maximum lipase activity (28 U ml,1). This effect may be explained by better availability of nutrients, especially, in shrimp by-products. Standard medium (SM) amendments to sardine and tuna by-product-based media stimulated the growth of S. xylosus and the highest A600 values were obtained with 75% SM. Lipase activity, however, remained below 4 U ml,1 for both sardine and tuna by-product-based media. Conclusions:, Fish by-products could be used for the production of highly valuable enzymes. Significance and Impact of the Study:, The use of fish by-products in producing S. xylosus- growth media can reduce environmental problems associated with waste disposal and, simultaneously, lower the cost of biomass and enzyme production. [source] | |||||||||||||