School of Bio Sciences and Technology, VIT University, Vellore, India.
Prep Biochem Biotechnol. 2020;50(7):708-716. doi: 10.1080/10826068.2020.1734936. Epub 2020 Mar 5.
The effect of macro and micronutrients of media components on lipase production by sp. VITL8 was investigated using classical as well as statistical methods. Initially, the carbon source, nitrogen source, inducer and metal ions that affect lipase production were selected using the classical approach. Subsequently, selected nutrients along with other key factors (such as pH, agitation rate, gum acacia and tween 80) were investigated using Placket Burman design. Finally, three significant factors, viz., olive oil, peptone and tween 80 were studied using a 2 full factorial central composite design. Under optimized condition [6% (v/v) of olive oil, 0.7% peptone, 0.9% tween 80 and 25 h of incubation], the enzyme production was found to be 2.2 times higher with an overall enzyme production of 325.0 ± 1.4 U mL. Laboratory scale experiment proved that the enzyme could be utilized for pretreatment of food industry effluent rich in fat and oil (dairy, bakery and poultry). The enzyme was capable of hydrolyzing more than 50% of the initial fat present in all these effluents and enabled the reduction in the levels of biological oxygen demand (BOD) and chemical oxygen demand (COD) of the effluent samples. The study thus reveals the utility of the lipase produced by the halotolerant bacterium sp. VITL8 in the pretreatment of industrial effluents contaminated with oil and fat.HighlightsLipase production was enhanced by 2.2-fold using statistical methodsOne of the few reports on lipase production by a halotolerant bacterium, especially by sp.Production of 325.0 ± 1.4 U mL lipase within 25 h by a halotolerant bacteriumPretreatment of food industry effluents using sp. VITL8 lipaseImprovement in effluent quality within 8 h of treatment.
使用经典方法和统计方法研究了培养基成分的宏量和微量营养素对 sp. VITL8 脂肪酶生产的影响。最初，使用经典方法选择了影响脂肪酶生产的碳源、氮源、诱导剂和金属离子。随后，使用 Placket Burman 设计研究了选定的营养素以及其他关键因素（如 pH、搅拌速度、阿拉伯树胶和吐温 80）。最后，使用 2 全因子中心组合设计研究了三个重要因素，即橄榄油、蛋白胨和吐温 80。在优化条件下[6%（v/v）橄榄油、0.7%蛋白胨、0.9%吐温 80 和 25 h 孵育]，发现酶产量提高了 2.2 倍，总酶产量为 325.0±1.4 U mL。实验室规模的实验证明，该酶可用于预处理富含脂肪和油的食品工业废水（乳制品、面包店和家禽）。该酶能够水解所有这些废水中超过 50%的初始脂肪，并降低废水样品的生化需氧量（BOD）和化学需氧量（COD）水平。因此，该研究揭示了耐盐菌 sp. VITL8 产生的脂肪酶在预处理含油和脂肪的工业废水中的应用。
使用统计方法将脂肪酶产量提高了 2.2 倍。
这是为数不多的关于耐盐菌产生脂肪酶的报告之一，特别是 sp. 的报告。
耐盐菌在 25 小时内产生 325.0±1.4 U mL 的脂肪酶。
使用 sp. VITL8 脂肪酶预处理食品工业废水。
在 8 小时内即可改善废水质量。
