Abstract
Lipases are ubiquitous in nature and are produced by plants, animals and microorganisms. However, microbial lipases, native or recombinant, are mostly used in different biotechnological applications. The production of microbial lipases is developed mainly by submerged fermentation, using bench-scale or industrial bioreactors. To obtain an economically feasible culture medium it is necessary to select the carbon and nitrogen sources to promote the growth of the microorganisms to obtain the maximum yield in the product. Knowledge of kinetic and physicochemical characteristics of microbial lipases is of fundamental importance in the choice and application of lipases in food production. This chapter is a detailed account of the use of lipases in the food industry such as in dairy products, aromatic compounds, oils and fats industry, bakery, and wine.
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