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Screening of lipase-producing bacteria and growth behaviour

Lei Deng

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Abstract

Strains D7, D14 and D20 with high lipase production were selected from lipase-producing bacteria isolated from soil sample nearby oil refinery. Growth and enzyme production affected by fermentation conditions was studied. It is showed that the highest growth rate of three strains occurred after about 24 h fermentation. For strains D7 and D20, enzymatic activity reached the highest when fermented for 48h, and for D14 it lasted in the duration of 12-27h. For three strains, the optimum pH and temperature were 6-7 and 28-30℃, respectively.

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What this paper is about

Strains D7, D14 and D20 with high lipase production were selected from lipase-producing bacteria isolated from soil sample nearby oil refinery. Growth and enzyme production affected by fermentation conditions was studied. It is showed that the highest growth rate of three strains occurred after about 24 h fermentation. For strains D7 and D20, enzymatic activity reached the highest when fermented for 48h, and for D14 it lasted in the duration of 12-27h. For three strains, the optimum pH and temperature were 6-7 and 28-30℃, respectively.

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Available abstract

Strains D7, D14 and D20 with high lipase production were selected from lipase-producing bacteria isolated from soil sample nearby oil refinery. Growth and enzyme production affected by fermentation conditions was studied. It is showed that the highest growth rate of three strains occurred after about 24 h fermentation. For strains D7 and D20, enzymatic activity reached the highest when fermented for 48h, and for D14 it lasted in the duration of 12-27h. For three strains, the optimum pH and temperature were 6-7 and 28-30℃, respectively.

Key concepts: Lipase, Bacteria, Fermentation, Food science, Enzyme, Biology, Chemistry, Biochemistry

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