Comparison of three Yarrowia lipolytica strains for lipase production: NBRC 1658, IFO 1195, and a local strain

Lipase production was examined with 3 strains of Yarrowia lipolytica: NBRC 1658, IFO 1195, and a local strain. All strains were obtained from Hacettepe University's Department of Food Engineering. The addition of nitrogen and carbon sources and the effects of initial pH and temperature parameters were studied. For all 3 strains, the growth temperature range was 20-40 °C, and maximum growth was determined at 30 °C. The initial pH range was 6-9 for growth and 3-6 for lipase production. Maximum growth results were detected as follows: Y. lipolytica NBRC 1658 at 30 °C and pH 8, Y. lipolytica IFO 1195 at 30 °C and pH 8-9, and Y. lipolytica local strain at 30 °C and pH 7. However, maximum lipase production was detected at 30 °C and pH 4.4 for Y. lipolytica NBRC 1658, at 30 °C and pH 4.8 for Y. lipolytica IFO 1195, and at 30 °C and pH 4.6 for Y. lipolytica local strain. The effects of various nitrogen sources on lipase production showed that ammonium sulfate increased the lipase production, whereas urea, peptone, and casein did not show a distinct effect on lipase production. The addition of various sugars also did not increase lipase production efficiently. However, some oils showed a distinct effect on lipase production. The highest lipase activity determined was 16 U/mL, with the addition of 1% ammonium sulfate and 1% olive oil into the production medium of Y. lipolytica NBRC 1658.