Abstract:
Lipases (E.C. 3.1.1.3) are hydrolytic enzymes with biotechnological potentials. They play important roles in the hydrolysis of triglycerides to free fatty acids and glycerol as commercial biocatalysts. In this study, lipase producing yeast isolated from palm wine and fermented fruits were screened by assessing various biochemical and physico-chemical parameters. The best isolate was identified, and it's morphological and biochemical properties were evaluated. The effect of different carbon sources, nitrogen sources, temperature and pH were investigated on the lipase production by the isolate. A total of 11 yeast species were isolated and screened for lipase production. Isolate BPWP2 produced the highest lipase activity and was identified as Saccharomyces cerevisiae. Carbon sources, nitrogen sources, incubation temperature and initial pH had significant effects (p<0.05) on lipase production. Glucose (75.55a U/mL), yeast extract (88.05a U/mL), 30℃ (79.50a U/mL) and pH 6.0 (85.63a U/mL) supported the optimum lipase production by the selected isolate.
In conclusion, the results of this study suggest conditions to ensure a high yield in the production of lipase enzyme using Saccharomyces cerevisiae isolated from the fermented fruits and palm wine.
