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Factors Affecting Production of Staphylococcal Lipase
Author(s) -
Vadehra D. V.,
Harmon L. G.
Publication year - 1969
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1969.tb00958.x
Subject(s) - lipase , aeration , chemistry , food science , staphylococcus aureus , triacylglycerol lipase , biochemistry , enzyme , microbiology and biotechnology , biology , bacteria , organic chemistry , genetics
Summary Lipase production by the cells of Staphylococcus aureus is affected by aeration, agitation, age and pH value of the cultures during growth. At 37° the maximum production of both cells and lipase occurred within the pH range 6.5–9.0, with the optimum for cell production at pH 7.5–8.0 and the optimum for lipase production at pH 7.5–9.0. The presence of air was essential for lipase production, and the maximum lipase activity was produced in a culture incubated 5 days with agitation.