Abstract
Lipases are enzymes that catalyze various types of reactions and have versatile applications. Additionally, lipases are the most widely used class of enzymes in biotechnology and organic chemistry. Lipases can be produced by a wide range of organisms including animals, plants and microorganisms. Microbial lipases are more stable, they have substrate specificity and a lower production cost as compared to other sources of these enzymes. Although commercially available lipases are widely used as biocatalysts, there are still many challenges concerning the production of microbial lipases with the use of renewable sources as the main component of microbial growth medium such as straw, bran, oil cakes and industrial effluents. Submerged fermentation (SmF) and solid-state fermentation (SSF) are the two important technologies for the production of lipases by microorganisms. Therefore, this review focuses on microbial lipases, especially their function, specificity, types and technology production, including the use of renewable agro-industrial residues and waste materials.
Highlights
Lipases are the most widely used class of enzymes in biotechnology and organic chemistry
The first microbial lipases were isolated by Eijkmannin [9] from Bacillus prodigiosus, Bacillus pyocyaneus and Bacillus fluorescens, which are currently known as Serratia marcescens, Pseudomonas aeruginosa and Pseudomonas fluorescens, respectively
Alcoholysis is the reaction between an ester and an alcohol (Figure 3c) [26], while acidolysis is the lipase-catalyzed ester synthesis does not involve the use of hazardous solvents, and water may be removed during the process of esterification, making the conver22 sion more effective
Summary
Lipases or triacylglycerol acyl ester hydrolases belong to the serine hydrolase family and they are known as carboxylic acid esterases (EC 3.1.1.3). Lipases can be produced by a wide range of organisms, including animals using organs like the pancreas, liver, stomach and intestinal wall, and by plants using seeds and vegetative organs, as well as by microorganisms [2] Microorganisms, such as bacteria [3], fungi [4] and yeast [5], have the ability to produce intracellular, extracellular or membrane-bound lipases. The key structural of lipase include the lid, binding one or more α-helices, which are connected to the main structure of the enzyme by a flexpocket, oxyanion hole and disulfide bond. Lipasesyeast that and are studied and are obtained microbial sources, suchmost as bacteria, fungi, due to used their industrially unique properties, such as from sources,selectivity such as bacteria, yeast and fungi, due to their unique properties, theirmicrobial superior stability, and substrate specificity position.
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