Strain Screening and Fermentation Optimization for the Production of Lipase

Abstract:

A gram-negative short rhabdoid bacillus G1 with the high enzymatic activity to produce lipase was first obtained by the enrichment using olive oil as the sole carbon，Victoria blue B plate screening and shaking culture re-screening. Homology search by 16S rDNA showed that the strain belonged to Burkholderia. The enzymatic activity of the resulting mutant G1-7-4 through the composite mutation of UV and ARTP was increased by 51.87%. Base on the response surface methodology，the optimal fermentation conditions were determined as 33.09 mL/L of corn oil，31.90 g/L of yeast extract and initial pH 6.67. With these parameters，the lipase activity reached 80.62 U/mL，which was 24.81 times compared to that in the initial condition. The resulting lipase had the optimal pH 8.0，the active temperature range of 30-80 ℃ and the optimal temperature of 50 ℃.