Purification of Bacillus licheniformis Lipase and its Application as an Additive in Detergent for Destaining

Abstract

In this study, we aimed to optimize the nutritional and environmental conditions for the production of a novel lipase (LBL) from Bacillus licheniformis (GenBank accession no. MT118724). This strain was characterized by morphological and biochemical assays and Sanger sequencing of 16S rDNA. The crude lipolytic activity reached a maximum level 7.5 U mL−1 at 40 °C and pH 8.0 using olive oil as substrate. Additionally, the crude enzyme maintained 100% of its initial activity after incubation for 1 h at 50 °C and pH 9.0. It is mandatory to note that LBL lipase displayed appreciable stability over a wide pH range and extreme temperatures. After purification, the optimal lipolytic activity was observed at pH 8.0 and 40 °C. LBL was shown to be a monomeric protein with an estimated molecular weight of 40 kDa. This novel lipase exhibited high stability and excellent compatibility compared to lipase extracted from Thermomyces lanuginosa (Lipolase® from Novozymes, Denmark) toward various detergents. Washing performance analysis revealed that it efficiently removes tomato sauce stain from cotton cloth. All these interesting enzymatic properties favor this new lipase as a potent candidate for applications in detergent formulations.

A Taguchi design approach for the enhancement of a detergent‐biocompatible alkaline thermostable protease production by Streptomyces mutabilis strain TN‐X30

“…Enzymes production from microorganisms is typically influenced by growing conditions and culture medium composition (Bredai et al, 2021). Particularly, the Taguchi design is one of the ideal patterns for evaluating the influence of some response inducing factors with a restricted number of trials (Fakhfakh‐Zouari et al, 2010).…”