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Screening, Produktion und Charakterisierung von Lipasen durch Mikroorganismen
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ISBN10: 6208855489
ISBN13: 9786208855482
Publisher: Verlag Unser Wissen
Published: Jul 8 2025
Pages: 104
Weight: 0.33
Height: 0.25 Width: 6.00 Depth: 9.00
Language: German
ISBN13: 9786208855482
Publisher: Verlag Unser Wissen
Published: Jul 8 2025
Pages: 104
Weight: 0.33
Height: 0.25 Width: 6.00 Depth: 9.00
Language: German
Lipasen sind hydrolytische Enzyme, die Triglyceride zu freien Fettsäuren und Glycerin hydrolysieren. Die Isolierung und das Screening lipolytischer Mikroorganismen aus verschiedenen Umweltproben unterschiedlicher ökologischer Lebensräume sind bislang relativ wenig erforscht. Daher wurden insgesamt 37 Bakterien und 17 Pilze aus verschiedenen Umweltproben isoliert und auf ihre Lipaseproduktion untersucht. Drei Bakterienisolate und drei Pilzisolate mit jeweils maximaler Lipaseaktivität auf dem Lipase-Testmedium wurden für weitere Untersuchungen ausgewählt. Das Fermentationsmuster wurde durch Variation verschiedener Prozessparameter wie Anfangs-pH-Wert des Produktionsmediums, Inkubationstemperatur, verschiedene Substrate, Substratkonzentration und Rührgeschwindigkeit untersucht, um die extrazelluläre Lipaseproduktion zu maximieren. Kokosnussöl induzierte die beste Lipaseproduktion in Bakterien und Pilzen, wobei Acinetobacter sp. (1,45 U/ml) und Hypocrea patella (10,00 U/ml) die höchste Lipaseproduktion aufwiesen. Die Fermentationsdauer von 3 bis 7 Tagen erwies sich als optimal für die Lipaseproduktion in Pilzen und von 12 bis 24 Stunden in Bakterien. Die Studie hat gezeigt, dass die Optimierung der Wachstumsparameter in einem geeigneten Fermentationsmedium einen signifikanten Einfluss auf die Verbesserung der Lipaseproduktion hat.
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