Investigation of Acinetobacter sp. YMP's Lipase Production | Chapter 1 | Research Advances in Microbiology and Biotechnology Vol. 9

 This chapter highlights the production of Lipase by Acinetobacter sp. YMP. The biosurfactant producing Acinetobacter sp. YMP which showed vegetable oil degradation potential on Mineral Salt Medium [MSM] was studied for lipase production. The production of lipase was confirmed on fat agar & lipase activity was measured by titrimetric method. Biosurfactant producing Acinetobacter species YMP was isolated from oily waste collected from Farsan industry located at Unchgaon, Kolhapur. The effect of environmental factors (agitation, time span, substrate concentration, pH & temperature) on lipase production was studied by using Acinetobacter sp. YMP. Ammonium sulphate (60%) prteciptaion technique was used to purify the enzyme. The maximum lipase production by Acinetobacter sp. YMP was found to be within 120 hours at 450 rpm, 3.0 pH, 27°C temperature & at 2% substrate concentration. This species was also able to show upto 8% oil degradation potential on MSM broth & agar. Acinetobacter sp. YMP produce its maximum amount of lipase within 120 hours at 450 rpm, 3.0 pH, 27°C temperature, and 2% substrate concentration. On MSM broth and agar, this species was also able to demonstrate an oil degradation potential of up to 8%.

Author(s) Details:

Mrudula Madhusudan Bendigeri,
Department of Food Science and Technology, Shivaji University, Kolhapur, 416004, Maharashtra, India.

Yasmin Chand Attar,
Department of Food Science and Technology, Shivaji University, Kolhapur, 416004, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/RAMB/article/view/12952