Lipases are a versatile class of enzymes owing to their ability to perform a specific range of biotransformations. Bacteria for lipase production were cultured on nutrient agar (NA) plates and identified using Gram Stain and biochemical tests. Screening for lipase producers was performed on NA media supplemented with 3% olive oil at 37 °C. Seven bacteria were isolated and identified as Bacillus megaterium, Klebsiella pneumoniae, Escherichia coli, Bacillus subtilis, Bacillus licheniformis and Micrococcus luteus. Lipase production was carried using standard methods and the best lipase producer was purified and characterized. The lipase enzyme from K. pneumoniae had a yield of 18.8% and was purified 26.3 fold. The optimum pH for the partially purified lipase was determined to be 8 with maximum activity at 30 °C. The lipase enzyme had affinity for substrates in the following order, olive oil > groundnut oil > palm oil and the activity of the enzyme was enhanced by metal ions in the following order, MgCl 2 > CaCl 2 > KCl whereas inhibitory effects were observed in the following order, CoCl 2 > HgCl 2 > CuSO 4 > FeCl 3. The lipase enzyme had V max of 0.0006 U/Sec, K m of 0.4960 mM and K cat of 0.0125 S-1 .
Lipases are enzymes that hydrolyse lipids to produce free fatty acids and glycerol. Fungi were cultured on sabouraud dextrose agar (SDA) plates and identified using microscopic techniques. Screening for lipase producers was carried out on SDA media supplemented with 3 % olive oil at ambient temperature. M. pusillus, M. canis, A. fumigatus, Yeast and T. mentagrophytes were found to produce lipases in different amounts with Yeast and M. canis being the highest producers, they were further characterised for this reason. Lipase production was carried out using submerged fermentation. Both Yeast and M. canis produced lipases maximally at 72 h. Optimum pH and temperature of activity for the lipases from Yeast were determined to be 5 and 35 o C respectively whereas, those from M. canis were 6 and 40 o C correspondingly. Yeast and M. canis lipases had preference for olive oil than vegetable and palm oils and both enzymes were activated by K + , Mg 2+ and Ca 2+ and inhibited by Fe 3+ , Hg 2+ and Co 2+. The lipase enzyme from Yeast had V max of 0.0006 U/mL/Sec, K m of 0.4242 mM and K cat of 0.0004 S-1 while that from M.
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