Journal of Food and Bioprocess Engineering

Isolation of lipase producing bacteria from olive extract to improve lipase production using a submerge fermentation technique

Document Type : Original research

Authors

Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering & Technology, Faculty of Agricultural Engineering and Technology, University of Tehran

Abstract

The tremendous mounting interest in lipase production is pertinent to the biotechnological applications that these enzymes offer. Lipase, belonging to the hydrolyze enzymes, is involved in copious biological functions including: hydrolysis insoluble triacylglycerol to mono and diacylglycerols and glycerol. Submerge fermentation technique was applied for the efficient production of this. Briefly, olive oil emulsified by Arabic gum (3% olive oil with 8% Arabic gum) and coriander seed extract (7%) were used as supplementation. Extract was isolated from the olive used to isolation lipase producing bacteria. Among the isolates, mesophilic OE3 strain was selected as the best lipase producing bacterium with high hydrolytic activities (663U/ml). From Rhodamin B, we applied agar plate technique to screen lipase production bacteria based on e formation of the fluorescence halo around the colony under radiation of UV. The isolate was short rod- and coccoid-like. The isolate was Gram-positive, aerobic, non-motile, non-endospore-forming, non-acid fast, oxidase-negative, and catalase-positive. The selected isolate was positive for H2S and indole production and urea hydrolysis; however, they could not reduce nitrates to nitrogen. The final achievement was a lipase activity 2645 U/ml after 48 h incubation in 37ºC.

Keywords

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Journal of Food and Bioprocess Engineering
Volume 1, Issue 1
June 2018
Pages 1-6