Purification and characterization of Pseudomonas aeruginosa lipase produced by SSF of deoiled Jatropha seed cake

Joshi, Chetna; Khare, Sunil Kumar

doi:10.1016/j.bcab.2012.08.006

Cited by 16 publications

(9 citation statements)

References 39 publications

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“…Deoiled Jatropha seed cake has been utilized for culturing P. aeruginosa both under solid-state and submerged fermentations (Bose and Keharia 2013;Joshi and Khare 2013). Groundnut and mustard oil cakes have been proven to be good substrates for the production of psychrophilic lipase from Micrococcus roseus under semisolid-state fermentation (Joseph et al 2011).…”

Section: Molecular Studiesmentioning

confidence: 99%

An insight into microbial lipases and their environmental facet

Kanmani¹,

Aravind²,

Kumaresan³

2014

Int. J. Environ. Sci. Technol.

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Lipases are serine hydrolases that catalyze the hydrolysis and synthesis of esters formed from glycerol and long-chain fatty acids, by acting at the oil-water interface. Lipases from microbial sources have received heightened attention for an array of industrial applications, and these enzymes have been well exploited in the environmental sector as well. In this article, we present an overview of microbial lipase, including the microorganisms from which it could be produced; the application of recombinant DNA technology tools to produce lipase with enhanced properties, the effective use of waste materials as substrates for lipase production; the usage of statistical tools to efficiently optimize the production medium; lipase purification strategies; and the immobilization of the enzyme on a variety of support materials. The next section of the article provides a gist of its application in diversified spheres and focusses exclusively on the environmentally relevant ones. Lipasecatalyzed esterification, transesterification, and interesterification reactions, an emerging area of green chemistry; lipase-mediated in vitro biopolymer synthesis and degradation; and the application of lipase for remediating fat and oil constituents in wastewater are dealt with in-depth. When its full potential is harnessed, the enzyme could play a pivotal role in environmental management.

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Section: Molecular Studiesmentioning

confidence: 99%

An insight into microbial lipases and their environmental facet

Kanmani¹,

Aravind²,

Kumaresan³

2014

Int. J. Environ. Sci. Technol.

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“…After pH and composition of the fermentation media studies, the enzymatic activity of the fermentation broth was 1137.82 U/mL with 0.53 mg/mL of protein, resulting in a specific activity of 2146.83 U/mg. In the literature, strains of Burkholderia cepacia (Rathi et al 2001), Burkholderia cepacia ATCC 25609, Burkholderia multivorans V2 (Dandavate et al 2009), and other lipase-producing bacteria, such as Pseudomonas aeruginosa (Joshi and Khare 2013) and Bacillus sphaericus MTCC 7526 (Joseph and Ramteke 2012), produced, on average, 2 to 4 mg of protein per mL of fermentation extract, resulting in a specific activity of 51.0, 0.23, 1.76, 0.28, and 182.8 U/mg, respectively.…”

Section: Discussionmentioning

confidence: 99%

Overproduction and properties of lipase by a wild strain of Burkholderia lata LBBIO-BL02 using chicken fat

et al. 2014

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In this work, we report the overproduction of lipases by a new wild strain of Burkholderia lata (LBBIO-BL02) in submerged fermentation to seek an economically attractive bioprocess. The best fermentation medium composition was containing chicken fat (12.5 mL/L) and ammonium phosphate (15 g/L) at 35ºC and pH 7.0, resulting in a lipase titer of 1137.82 U/mL and 2146.83 U/mg. The lipase characterization exhibited maximum activity at 55°C and pH 8.0. The lipase retained 100, 93 and 85 % of its maximum activity at 45, 50 and 60°C, respectively, and 78, 82 and 100 % at pH 2.2, 3 and 10, respectively. The enzyme was successfully immobilized on Celite by adsorption and showed a promising future for various organic syntheses because of its stability in organic solvents. All the results shows that Burkholderia lata LBBIO-BL02 is a superior lipase-producing bacterium and its enzyme showed good potential for industrial and biotechnology application.

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“…Most of the microorganisms reported to produce lipases are fungal strains such as Aspergillus niger, Chalaropsis thielavioides, Colletotrichum gloeosporioides, Lasiodiplodia theobromae, and Phoma glomerata (Venkatesagowda et al, 2014), Penicillium fellutanum (Amin and Bhatti, 2014), A. versicolor CJS-98 (Veerabhadrappa et al, 2014), Fusarium sp. Nevertheless, there are some reports of lipase production by bacterial species such as Staphylococcus cohnii AP-CMST (Esakkiraj et al, 2013), Pseudomonas aeruginosa PseA (Joshi and Khare, 2013), Bacillus altitudinis AP-MSU (Esakkiraj et al, 2012), Pseudomonas sp. Nevertheless, there are some reports of lipase production by bacterial species such as Staphylococcus cohnii AP-CMST (Esakkiraj et al, 2013), Pseudomonas aeruginosa PseA (Joshi and Khare, 2013), Bacillus altitudinis AP-MSU (Esakkiraj et al, 2012), Pseudomonas sp.…”

Section: Production Of Microbial Enzymes For Food Applicationsmentioning

confidence: 99%