An extracellular lipase producing isolate Staphylococcus sp. MS1 was optimized for lipase production and its biocatalytic potential was assessed. Medium with tributyrin (0.25 %) and without any exogenous inorganic nitrogen source was found to be optimum for lipase production from Staphylococcus sp. MS1. The optimum pH and temperature for lipase production were found to be pH 7 and 37 °C respectively, showing lipase activity of 37.91 U. It showed good lipase production at pH 6-8. The lipase was found to be stable in organic solvents like hexane and petroleum ether, showing 98 and 88 % residual activity respectively. The biotransformation using the concentrated enzyme in petroleum ether resulted in the synthesis of fatty acid methyl esters like methyl oleate, methyl palmitate and methyl stearate. Thus, the lipase under study has got the potential to bring about transesterification of oils into methyl esters which can be exploited for various biotechnological applications.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s11274-014-1715-z | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Exploring the synergistic effect of Lactiplantibacillus plantarum 1-24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou.
Food Res Int
January 2025
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China. Electronic address:
The aim of this study was to investigate the effects of the addition of Lactiplantibacillus plantarum 1-24-LJ and lipase on physicochemical indexes, nutrition, and flavour substances during Suanzharou's fermentation. Individually, the lipase supplementation expedited the synthesis of organic acids and free fatty acids, thus rapidly acidifying the fermentation environment. Compared to C (8.
View Article and Find Full Text PDFSynthesis of piceid lipoate and the effect and micro-mechanism of alpha-lipoic acid moiety on its antioxidant activity.
Food Res Int
January 2025
Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address:
A lipophilic piceid lipoate (PIL) was synthesized by enzymatic method to enhance the antioxidant activity of piceid and improve its state in oil system. The highest substrate conversion of 93.71 % was obtained in γ-valerolactone using Novozym 435 as a catalyst, with a piceid/lipoic acid ratio of 1:15 (mM/mM), an enzyme dosage of 40 mg/mL, and 4 Å molecular sieves at 400 mg/mL.
View Article and Find Full Text PDFThe assessment of chemical composition and biological activity of faba bean pods as a potential feed additive utilized in piglets nutrition.
Sci Rep
January 2025
Microbiota Lab, Department of Pharmaceutical Biology, Medical University of Warsaw, 1 Banacha St., Warsaw, 02-097, Poland.
The study addresses the utilization of food waste by-products from faba bean (Vicia faba L.) pods (FBP) as an alternative feed supplement to promote sustainable piglet growth by reducing antimicrobial use. Objectives include evaluation of FBP in terms of nutritional components (proximate composition, fibres, minerals), phytochemical composition (total phenols, HPLC-MS profiling), and in vitro biological activities.
View Article and Find Full Text PDFEnhancement of Digestive Enzyme Activity in Using ARTP Mutagenesis.
Microorganisms
November 2024
Yancheng Academy of Fishery Science, Yancheng 224051, China.
is used as a probiotic in animal and human food supplements. Atmospheric and room temperature plasma (ARTP) systems have frequently been used to screen for effective mutant probiotics. In this study, was treated with ARTP, and high-yielding digestive enzyme mutant strains were obtained by measuring the activities of α-amylase, lipase, and neutral protease.
View Article and Find Full Text PDFOat Kilning and Its Effects on Liquid Oat-Base Production.
Foods
December 2024
Division of Biotechnology, Lund University, Naturvetarvägen 16, SE-221 00 Lund, Sweden.
The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!