A Lipase from Aspergillus sp.: Optimization of Fermentation Condition and Characterization

In order to obtain a thermostable lipase,the authors used Aspergillus sp.,a strain isolated from the extreme environment,as the lipase producer.The main factors affecting the lipase production by Aspergillus sp.were studied.The results showed that the optimal fermentation medium for lipase production was:1% of soybean powder,0.2%of corn starch,1.5% olive oil as the inducer,initial pH 6.0.And the fermenting time was 96 hours.Under the optimal fermentation conditions,the maximal lipase activity could reach 36 U/mL.The enzyme activity was maximum at pH 9.0 and was stable over a pH range of 5.0-10.0,and the optimum temperature for enzyme reaction was 50℃.A little activity loss(20～30%) was observed after 1h of incubation at 50℃.Aspergillus sp.lipase was a thermostable lipase.