Food and Bioprocess Technology

, Volume 3, Issue 2, pp 182–196

A Review on Microbial Lipases Production


    • Department of Food EngineeringURI—Campus de Erechim
  • Débora de Oliveira
    • Department of Food EngineeringURI—Campus de Erechim
  • Marcio A. Mazutti
    • Faculty of Food Engineering, Department of Food EngineeringUNICAMP
  • Marco Di Luccio
    • Department of Food EngineeringURI—Campus de Erechim
  • J. Vladimir Oliveira
    • Department of Food EngineeringURI—Campus de Erechim
Review Article

DOI: 10.1007/s11947-009-0202-2

Cite this article as:
Treichel, H., de Oliveira, D., Mazutti, M.A. et al. Food Bioprocess Technol (2010) 3: 182. doi:10.1007/s11947-009-0202-2


This review paper provides an overview regarding the main aspects of microbial lipases production. The most important microbial lipase-producing strains for submerged and solid-state fermentations are reviewed as well as the main substrates, including the use of agroindustrial residues. Current process techniques (batch, repeated-batch, fed-batch, and continuous mode) are discussed and the main bioreactors configurations are also presented. Furthermore, the present review paper shows a general overview about the development of mathematical models applied to lipase production. Finally, some future perspectives on lipase production are discussed with special emphasis on lipase engineering and the use of mathematical models as a useful tool for process improvement and control.


ReviewLipase productionSubstratesProcess conductionBioprocess modeling

Copyright information

© Springer Science + Business Media, LLC 2009