Influence of culture conditions on thermostable lipase production by a thermophilic alkalitolerant strain of Bacillus sp

The effect of different culture conditions on thermostable lipase production by Bacillus sp. was studied in shake flasks. A maximum enzyme activity of 67-75 nkat/mL was observed in a medium consisting of 0.5 % soybean flour and 0.1 % stearyl glycerol esters or natural fats. A lipase activity of about 117 nkat/ml was established when the cultivation was carried out in a laboratory fermentor at 20 % minimal dissolved oxygen level, the enzyme production being increased 1.5 fold compared to that in a flask culture.