Effect of Various Physio-chemical Parameters on Production of Lipase by Staphylococcus pasteuri

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DOI : http://dx.doi.org/ http://dx.doi.org/10.13005/bbra/1547

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ABSTRACT:

In the present study Staphylococcus pasteuri producing lipase enzyme was isolated from spoilt apple and identified by 16S rRNA sequencing method. Optimization of conditions for the maximum lipase production was carried out. Lipase production was studied in YPD broth containing 1% olive oil, mustard oil, palm oil, coconut oil and groundnut oil under shaker conditions. Incubation time ranging from 24 to 144hrs at a temperature range of 10°C – 55°C was used. pH of the medium varying from 4 – 10 containing various metal ions like Cd2+, Hg2+, Zn2+, Ca2+, Fe3+ and Mg2+ was used. Lipase production was measured in terms of enzyme activity. Maximum lipase production was achieved at a temperature of 37°C, pH 8.0 after 120 hrs of incubation in presence of CaCl2 using 1% olive oil as the substrate.

KEYWORDS:

Lipase; Staphylococcus pasteuri; shaker conditions; olive oil.