Abstract
The effect of different culture conditions on thermostable lipase production byBacillus sp. was studied in shake flasks. A maximum enzyme activity of 67–75 nkat/mL was observed in a medium consisting of 0.5% soybean flour and 0.1% stearyl glycerol esters or natural fats. A lipase activity of about 117 nkat/mL was established when the cultivation was carried out in laboratory fermentor at 20% minimal dissolved oxygen level, the enzyme production being increased 1.5 fold compared to that in a flask culture.
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Kambourova, M., Emanuilova, E. & Dimitrov, P. Influence of culture conditions on thermostable lipase production by a thermophilic alkalitolerant strain ofBacillus sp. Folia Microbiol 41, 146–148 (1996). https://doi.org/10.1007/BF02814690
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DOI: https://doi.org/10.1007/BF02814690