The Effect of Cultural Conditions on the Production of Lipase by Fungi

Abstract

The important developments in industrial fermentation lead to the utilization of microbia: enzymes in different applications, especially hydrolytic enzymes. One of the import ant enzyme is lipase which hydrolyses fats and oil to fatty

acids and glycerol. Selecled organisms A <i>niger</i><i>, </i>A <i>flavus. </i>A <i>japonicus </i>and a fungi isolated from contaminated ghee belonging to the genus. <i>Aspergillus </i>were tested for the production of lipase on four different media by submerged fermentation technique. Various parameters like carbon source, nitrogen source, pH. Temperature, induction by lipids and Inoculum level

etc ., were investigated to optimize the production of lipase. The enzyme activity with all optimum parameters was (34 U/mL) for A <i>japonicus </i>and (36 U/mL) for Isolated fungi.