Production of enzyme (lipase) by submerged culture fermentation


Lipase is a enzyme that catalyzes the hydrolysis of fats . Lipases are a subclass of the esterases. Most lipases act at a specific position on the glycerol backbone of a lipid substrate (A1, A2 or A3) (small intestine). For example, human pancreatic lipase (HPL), which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Lipase can also assist in the breakdown of fats into lipids in those undergoing pancreatic enzyme replacement therapy(PERT). It is a key component in Sollpura (Liprotamase). Lipases serve important roles in human practices as ancient as yogurt and cheese fermentation.


  1. Bacillus culture
  2. Peptone: 6gm
  3. MgSO4.7H2O:0.5gm
  4. Kcl :1g
  5. Starch, pH 7.0


  1. Prepare the inoculums by adding sterile distilled water in freshly grown nutrient agar slants cultured with Bacillus species.
  2. From the above culture mixture take 0.5ml of cell suspension and inoculate in 100ml of fermentation medium and incubate at 35oC for 10 hours.
  3. Centrifuge the mixture at 5,000 rpm for 20 minutes at 40 C. Collect the supernatant and estimate its lipase activity.
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