Lipase production by a new promising strain of Penicillium restrictum

The physiological response towards cell growth and lipase production upon variable temperature and pH was studied in shaken flasks for Penicillium restrictum, a new strain isolated from soil and wastes of a Brazilian babassu coconut oil industry. The medium containing olive oil (C/N=9.9) at 30 degreesC and pH 5.5 was the best for lipase poduction. The initial medium pH had no significant effect on maximum lipase concentration, but affected the time course of lipase production. Increasing on medium temperature had a positive effect on lipase production and cell growth up to 30 degreesC, favoring only growth afterwards. The optimized lipase production in a 5-L fermenter (200 rpm, 0.75 vvm) lead to a maximum lipolytic activity of 14.000 Ul(-1). Full lipase stability at pH 7.0 and 45 degreesC was also observed during four hours.