Biocatalytic potential of lipase from Staphylococcus sp. MS1 for transesterification of jatropha oil into fatty acid methyl esters

Abstract

An extracellular lipase producing isolate Staphylococcus sp. MS1 was optimized for lipase production and its biocatalytic potential was assessed. Medium with tributyrin (0.25 %) and without any exogenous inorganic nitrogen source was found to be optimum for lipase production from Staphylococcus sp. MS1. The optimum pH and temperature for lipase production were found to be pH 7 and 37 °C respectively, showing lipase activity of 37.91 U. It showed good lipase production at pH 6-8. The lipase was found to be stable in organic solvents like hexane and petroleum ether, showing 98 and 88 % residual activity respectively. The biotransformation using the concentrated enzyme in petroleum ether resulted in the synthesis of fatty acid methyl esters like methyl oleate, methyl palmitate and methyl stearate. Thus, the lipase under study has got the potential to bring about transesterification of oils into methyl esters which can be exploited for various biotechnological applications.

Olive Oil, Sunflower Oil or no Oil for Baby Dry Skin or Massage: A Pilot, Assessor-blinded, Randomized Controlled Trial (the Oil in Baby SkincaRE [OBSeRvE] Study)

“…Free fatty acids, like oleic acid that accounts for the greatest proportion of the fatty acid components of olive oil triglycerides, are welldocumented penetration enhancers that increase TEWL when applied to the skin (38)(39)(40). Whilst triglycerides themselves do not penetrate the skin, as indicated by the sharp reduction in lipid esters in the skin following tape-stripping, lipases derived from the resident skin flora breakdown triglycerides to release glycerol and free fatty acids such as linoleic acid and oleic acid (41,42). Glycerol is an important moisturising factor (humectant) found in the SC, increased levels of which increase skin hydration (43).…”

Production and application of a thermostable lipase from Serratia marcescens in detergent formulation and biodiesel production

“…In the three‐stepwise conversion process, 0.032 g each of methanol was added to the tube three times at 0, 12, and 24 H of reaction; in the last step, two equivalent molarities were added corresponding to 0.064 g of methanol. The products were analyzed by gas chromatography (GC) . Chemical transesterification was performed as the control experiment under the same conditions with NaOH (1% w/w) with respect to the oil, as the catalyst, for 2 H. Under the same conditions, enzymatic and chemical transesterification reactions were carried out using carthamus oil (oleic oil brand) as the control experiment.…”

“…The injection port and detector temperatures were 240 and 250 °C, respectively, with an initial gradient of 2 °C/min up to 220 °C. FAMEs (AOAC 996.06) Rt‐2560 were used as internal standards (SIGMA TM , 99% purity) .…”

“…The injection volume was 1 μL and was used with a split ratio of 1:10 with a flow of 4 mL/min. The injection port and detector temperatures were 240 and 250 • C, respectively, with an initial gradient of 2 • C/min up to 220 • C. FAMEs (AOAC 996.06) Rt-2560 were used as internal standards (SIGMA TM , 99% purity) [16].…”

Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production

“…Biofuel production now increasingly relies on the use of microorganisms, either for the direct or for the assisted use of lipids as biofuels. 18 , 19 , 20 , 21 , 22 Therefore, a process that uses lipolytic microorganisms for both treatment and recovery of animal fatty waste show promise as a workable strategy that uses agro-industrial waste for biodiesel production with desirable quality characteristics and under economically feasible conditions. 23 , 24 , 25 , 26 Staphylococcus xylosus , a Gram-positive coccus, is a microorganism that fits these requirements as it has GRAS certification (Generally Recognised As Safe), known to have proteolytic and lipolytic activity, and regularly used in the food industry especially for fermentation of meat products as well as for the production and intensification of flavour, colour stabilisation and peroxide decomposition.…”