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Production of lipase by soil fungi and partial characterization of lipase from a selected strain (Penicillium wortmanii)
Author(s) -
Costa Maria Aparecida Ferreira,
Peralta Rosane Marina
Publication year - 1999
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/(sici)1521-4028(199903)39:1<11::aid-jobm11>3.0.co;2-8
Subject(s) - lipase , penicillium , strain (injury) , carbon source , food science , chemistry , olive oil , enzyme , biology , botany , biochemistry , anatomy
Filamentous fungi from soil were screened for their ability to produce lipase. Among 56 filamentous fungi tested, one strain identified as Penicillium wortmanii was selected as the highest lipase producer. Maximum lipase production (12.5 U/ml) was obtained in 7‐days cultures utilizing 5% (w/v) olive oil as the carbon source. Optimum pH and temperature for crude lipase were 7.0 and 45 °C, respectively. The enzyme was stable at 40 and 45 °C and it retained about 55% of its activity when heated at 50 °C for 1 hour.