Effect of fermentation conditions on lipase production by Candida utilis
作者： Sanja Grbavčić , Suzana Dimitrijević-Branković , Dejan Bezbradica , Slavica Šiler-Marinković , Zorica Knežević
DOI: 10.2298/JSC0709757G
关键词: Nitrogen 、 Casein 、 Hydrolysis 、 Soybean oil 、 Lipase 、 Biochemistry 、 Chemistry 、 Oleic acid 、 Fermentation 、 Yeast 、 Food science
摘要: A wild yeast strain isolated from spoiled soybean oil and identified as Candida utilis initially presented rather low lipase activity (approximately 4 IU dm -3 ) in submerged culture a universal medium containing 2 % malt extract. Stu- dies were undertaken to improve the production. The best yields of obtained with supplemented caprylic oleic acids indu- cers, but higher concentrations former (> 0.5 %) had negative effect on production cell growth. type nitrogen source seemed also be very important. highest lipolytic 284 was achieved after 5 days fermentation acid hydrolyzed casein carbon sources, respectively, Tween 80 ® . It shown that optimization conditions can lead significant improvement (more than 70-fold compared initial value non-optimized medium).
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