SOME FACTORS CONTROLLING LIPASE ACTIVITY IN CERTAIN MICROORGANISMS

HAUKA, FATHY I. A; ISMAILI, ISMAILI I.; HASSAN, RAMADAN A.; SHADY, TAWFEK S. M.

doi:10.21608/ejar.1998.361642

SOME FACTORS CONTROLLING LIPASE ACTIVITY IN CERTAIN MICROORGANISMS

Document Type : Original Article

Authors

¹ Department of Microbiology and Agriculture chemical, Faculty of Agriculture, Mansoura University, Mansoura, Egypt

² Agriculture Microbiology Research Department, Soils, Water and Environment Institute, Agricultural Research Center, Giza, Egypt

10.21608/ejar.1998.361642

Abstract

Screening of twenty four bacterial organisms for their lipase activity revealed that they have different enzymatic potentialities. Bacillus subtilis (12) was the most active strain. Fifteen fungal strains and seven yeasts were also tested for lipase activity. Aspergillus oryzae and Saccharomyces cervisiae (4) were found in the greatest order for fungal and yeast strains. A 9.0%, 0.1% and 0.2 M of acacia gum, sodium desoxychlorate and Ca+², respectively seemed to be optimal activators for lipase activity. The highest levels of Pseudomonas aeruginosa, Cellulomynas sp. (9), Saccharomyces cerevisiae (4) and Aspergillus oryzae were achieved at pH 7.5, while pH 8.5 exhibited similar effects on Bacillus subtilis (12) and Aspergillus flavus (2) as regards to lipase activity. The highest enzyme activity was recorded at 40°C for Pseudomonas aerugionsa, Cellulomonas sp. (9), Saccharomyces cerevisiae (4) and Aspergillus oryzae. Whilst, 35°C showed similar activity for Bacillus subtilis (12) and Aspergillus flavus (2). Olive oil was the favourable substrate among oils studied for lipase activity in all microorganisms.