+1 (502) 904-2126   One Westbrook Corporate Center, Suite 300, Westchester, IL 60154, USA   Site Map
ISSN: 2574 -1241

Impact Factor : 0.548

  Submit Manuscript

Research ArticleOpen Access

Extra Cellular Lipase Production, Purification and Characterization by Using Bacillus Subtilis in Submerged State Fermentation

Volume 10 - Issue 2

Anitha Muthusamy and Leena Grace Beslin*

  • Author Information Open or Close
    • Department of Biotechnology, Selvamm Arts &Science College (Autonomous), India
    • *Corresponding author: Leena Grace Beslin, Department of Biotechnology, Selvamm Arts & Science College (Autonomous), Tamilnadu, India

Received: October 03, 2018;   Published: October 17, 2018

DOI: 10.26717/BJSTR.2018.10.001913

Full Text PDF

To view the Full Article   Peer-reviewed Article PDF


Lipases are produced extracellular by the bacterial strain Bacillus subtilis in submerged state fermentation was purified from the cell free culture broth by ammonium sulphate precipitation at 70% saturation followed by purification solvent precipitation by acetone and ethanol. DS- PAGE analysis indicated that the enzymes protein molecular mass was 19.4 kDa. The enzyme activity was maximum growth 72 hours of incubation time, with an activity (0.95U/ml). Lipase activity was maximal at 1% concentration of the substrate. Olive oil produced (32.67) units of lipase was the best induces for lipase production enzyme activity. The optimum PH 8 for the activity of lipase.

Abstract | Introduction| Materials and Methods| Conclusion| References|