OPTIMIZATION OF LIPASE PRODUCTION IN SUBMERGED FERMENTATION BY MARINE STAPHYLOCOCCUS SAPROPHYTICUS USING FACTORIAL DESIGN EXPERIMENT

Abstract

In the present study, an attempt has been made to investigate the isolation of lipolytic bacteria from the gastrointestinal tract
of marine fish Sardinella longiceps and optimization of lipase production by the isolated bacterial strain. The marine fish
Sardinella longiceps was chosen for the present study and from the gut of the fish, a maximum lipase producing strain was
identified as S. saprophytics through 16s rRNA sequencing analysis. The influence of triglycerides on lipase production
indicated that the tested gingerly oil gave maximum lipase production and its optimized concentration of lipase, Sorbitol,
NaCl and peptone production was 1% , 2.0% , 4% and 2.5%. Statistical optimization with Factorial Design showed that
Peptone, Sorbitol, NaCl and MgSo4 were the highly influenced factors for lipase production. Gingerly oil and Tween 40
have negative effect on lipase production. However, the commercial exploitation of lipases is still in its infancy, due to the
economics of lipase industry.