Volume 3, Issue 4 (3-2017)                   nbr 2017, 3(4): 288-294 | Back to browse issues page


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Salehghamari E, Amoozegar M A. Optimization of lipase production in Salinivibrio sp. SA2 by Taguchi design. nbr. 2017; 3 (4) :288-294
URL: http://nbr.khu.ac.ir/article-1-2790-en.html
Abstract:   (1995 Views)

Lipase is one of the most important hydrolytic enzymes widely used in various commercial activities such as food, dairy, pharmaceutical and detergent inducteries. In this experiment, Taguchi method was attempted as a powerful method to optimize the factors affecting enzyme production and to investigate the interactions among these factors and their optimum combination in Salinivibrio sp. SA2. The optimum conditions for pH, temperature, shaker's rpm, olive oil concentration and salt type turned out to be 8, 35 °C, 100 rpm, 2% and sodium chloride 1 M, respectively. Significant factors influencing on the lipase production proved to be pH, agitation and Salt type. The maximum lipase activity in optimum condition and at the 5% significance level (p< 0.05) was 120.4 U/mg.

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Type of Study: Original Article | Subject: Plant Biology
Received: 2017/03/13 | Revised: 2017/03/16 | Accepted: 2017/03/13 | Published: 2017/03/13 | ePublished: 2017/03/13

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