Production and optimization of extracellular lipase by Bacillus subtilis using submerged fermentation
Apr 2018 · Prem Jose
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About this ebook
Lipase is an extracellular enzyme in food industry and is produced by different microbial and fungal sources by submerged and solid state fermentation process. In the present study, Bacillus subtilis was employed for the production of lipase in peptone broth with olive oil as inducer. Maximum lipase production was observed at 96 hours of incubation and NH4Cl (40.75 U/ml) as salt and peptone (24U/ml) as nitrogen source and olive oil (24 U/ml) as inducer. The results of the present study demonstrate that Bacillus subtilis is ideal for extracellular production at industrial level.
Lipase is an extracellular enzyme in food industry and is produced by different microbial and fungal sources by submerged and solid state fermentation process. In the present study, Bacillus subtilis was employed for the production of lipase in peptone broth with olive oil as inducer. Maximum lip...
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About the author
Educated at the Boston Latin School and Harvard University, John Joseph served on the faculty of the Choate School for forty years.
Educated at the Boston Latin School and Harvard University, John Joseph served on the faculty of the Choate School for forty years.
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