Comparison of Lipase Production by Enterococcus faecium MTCC 5695 and Pediococcus acidilactici MTCC 11361 Using Fish Waste as Substrate: Optimization of Culture Conditions by Response Surface Methodology.

Vrinda Ramakrishnan,Bhaskar Narayan,Prakash M Halami,Louella Concepta Goveas

doi:10.5402/2013/980562

Vrinda Ramakrishnan, Bhaskar Narayan + Show 2 more

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https://doi.org/10.5402/2013/980562

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Abstract

A medium using fish waste as substrate was designed for production of lipase by Enterococcus faecium MTCC 5695 and Pediococcus acidilactici MTCC 11361. Medium components and culture conditions (fish waste protein hydrolysate (FWPH) concentration, fish waste oil (FWO) concentration, pH, temperature, and fermentation time) which affect lipase production were screened using factorial (5 factors ∗ 2 levels) design of which FWPH concentration, FWO concentration, and fermentation time showed significance (P < 0.05). The levels of these factors were optimized further by Box-Behnken design using response surface methodology (RSM). Optimized conditions were found to be 5% v/v FWO, 0.15 mg/mL FWPH and 24 h of fermentation time for MTCC 5695, and 4% v/v FWO, 0.15 mg/mL FWPH and 24 h of fermentation for MTCC 11361, which were further validated. Under optimized conditions, MTCC 5695 and MTCC 11361 showed 3.15- (543.63 to 1715 U/mL) and 2.3- (214.74 to 493 U/mL) fold increase in lipase production, respectively, as compared to unoptimized conditions.

Highlights

IntroductionLipases (triacylglycerol acylhydrolases EC 3.1.1.3) are a class of serine hydrolases which catalyze the hydrolysis of triglycerides to glycerol and free fatty acids over oil-water interface [1]
Lipases are a class of serine hydrolases which catalyze the hydrolysis of triglycerides to glycerol and free fatty acids over oil-water interface [1]
Lactic Acid Bacteria (LAB) are generally considered to be weakly lipolytic, as compared to other groups of microorganisms. e lipolytic activity by LAB plays an important role in the determination of special aroma of different cheeses [8, 9]

Summary

Introduction

Lipases (triacylglycerol acylhydrolases EC 3.1.1.3) are a class of serine hydrolases which catalyze the hydrolysis of triglycerides to glycerol and free fatty acids over oil-water interface [1]. E lipolytic activity by LAB plays an important role in the determination of special aroma of different cheeses [8, 9]. Lactic Acid Bacteria (LAB) are generally considered to be weakly lipolytic, as compared to other groups of microorganisms. Since they are considered as generally recognised as safe (GRAS), they are used extensively as starter cultures in food and feed industries [10]. There are reports on ISRN Biotechnology lactic acid bacterial lipase production [11,12,13], they are fewer in comparison to other microorganisms like Bacillus

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