Optimization and Modeling of Process Parameters for Lipase Production by Bacillus brevis

Abstract

Statistical evaluation of fermentation conditions and nutritional factors by Plackett-Burman two-level factorial design followed by optimization of significant parameters using response surface methodology for lipase production by Bacillus brevis was performed in submerged batch fermentation. Temperature, glucose, and olive oil were found to be the significant factors affecting lipase production. Maximum lipase activity of 5.

Statistical enhancement of lipase extracellular production byBacillus stratosphericusPSP8 in a batch submerged fermentation process

“…). Microbial lipase has different biocatalytic activities in aqueous and nonaqueous systems, such as hydrolysis, interesterification, esterification, transesterification, alcoholysis, acidolysis and aminolysis reactions (Rajendran and Thangavelu , ; Saranya et al . ; Vasiee et al .…”

Significant enhancement of Pseudomonas aeruginosa FW_SH-1 lipase production using response surface methodology and analysis of its hydrolysis capability

“…in the presence of olive oil and at 30°C was 122.3 U/mL [26]. Rajendran et al [27] identified a strain of Bacillus brevis capable to secrete alkaline lipase and its lipase activity increased to 5.1 U/mL after optimization of the culture medium. In the present study, a lipase producer Pseudomonas aeruginosa was screened from soil samples.…”

“…Tryptone is seldom reported as optimum organic nitrogen source, only other reported [25,31]. As compared to tryptone, yeast extract and peptone are most commonly reported for increased production of lipase [15,27]. The optimum volume of medium was found to be 40 mL in 250 mL flask.…”

Production of Dry Extract Lipase from Pseudomonas Aeruginosa by the Submerged Fermentation Method in Palm Oil Mill Effluent

“…The addition of peptone was found to have a positive effect on cell growth, as it is an important nutrient for growth (Rajendran & Thangavelu, 2012). However, a high concentration of peptone was found to have a negative effect on lipase production as an increase in protease production might cause proteolysis within it (Rajendran & Thangavelu, 2012). The protease production occured along with the bacterial growth and accumulated in the stationary phase (Wu et al, 2006), as in lipase production.…”

“…The highest activity of 1.327 U/ml was obtained at 0.9% (v/v) of peptone ( Figure 5). The addition of peptone was found to have a positive effect on cell growth, as it is an important nutrient for growth (Rajendran & Thangavelu, 2012). However, a high concentration of peptone was found to have a negative effect on lipase production as an increase in protease production might cause proteolysis within it (Rajendran & Thangavelu, 2012).…”