Producción de lipasa extracelular por Enterococcus faecium E68 en residuos de aceite de oliva como sustrato
DOI:
https://doi.org/10.18633/biotecnia.v24i3.1750Palabras clave:
Enterococcus faecium, actividad de lipasa, residuos de aceite de oliva, lipasaResumen
Con las tecnologías verdes se eliminan los daños que ocasionan los desechos agrotecnológicos al medio ambiente. En nuestro estudio, el objetivo era prevenir el daño de los residuos de aceite de oliva al medio ambiente y producir la enzima lipasa, que es un producto biotecnológico importante. E. faecium E68 obtenido de leche y productos lácteos se utilizó en la producción de la enzima lipasa. E. faeciumE68 se desarrolló en medio de producción de lipasa con un 10% de orujo de aceituna, pH 6,5, a 37 oC con agitación a 120 rpm durante 48 h. También se determinó el efecto de la temperatura, el pH del ion metálico, el surfactante y el NaCl. El peso molecular de la enzima lipasa extracelular parcialmente purificada se estimó en alrededor de 19-20 kDa mediante SDS-PAGE. La temperatura óptima fue de 45 °C, mientras que la enzima exhibió una termoestabilidad apreciable reteniendo la actividad a 55°C durante 48 h. La actividad óptima de la lipasa fue a pH10. Los iones 1mM, Ca 2+, Mn2+, Cu2+, Ni2+, Zn2+, Mg2+ y K+ modularon la actividad de la enzima pero fueron inhibidos por Hg2+, SDS y Triton X-100. La enzima es halófila y la sal de NaCl al 25% aumentó la actividad.
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