PRODUCTION AND CHARACTERIZATION OF LIPASE ENZYME FROM LACTOBACILLUS

Ajay Kumar*, Usha Verma and Alfonso D. Khongwir

ABSTRACT

Lactobacilli are considered to be one of the most successes in production of lipase enzyme. Lipase is an enzyme the body uses to break down fats in food so that they can be absorbed in the intestine. It also allows cell nutrient and cell waste to move through the walls of the cells in our body. For the isolation and production of lactobacillus a curd sample is taken and isolation carried out by serial dilution plate agar method. Lactobacillus are found to be prominent on curd as a enriched media hence the sample was taken for the better result. The isolation of the bacteria Lactobacillus was carried on two media i.e. Nutrient Agar Media (NAM) and Lactobacillus Selective Base Agar (LBS), six strains were isolated i.e. LC1, LC2, LC3*, LC4, LC5, LC6. LC3* was taken as the main strain for the production of lipase enzyme from Lactobacillus. The isolated strains LC3 were identified by morphological and biochemical characterization to confirm as Lactobacillus. The Lactobacillus strain (LC3*) was selected for lipase production on LBS agar media .Lactobacillus strain LC3 gave maximum production of lipase .i.e.176IU/ml in selective media at 37Oc of 48 hrs incubation and minimum in Nutrient broth i.e. 38IU/ml.

Keywords: Lipase, Lactobacillus, Morphology.