Statistical optimization of the lipase production from Lactobacillus plantarum strain C۲۶ isolated from dairy products

Background and Aim : Lactic acid bacteria (LAB) as an important source of biocatalysts help shape the desired sensory attributes in various food products and provide health benefits for the gastrointestinal tract when consumed in the diet. Lactobacillus plantarum is a good source of lipase and esterase enzymes and lipolytic activity have been described in various reports. The main purpose of this study was to optimization of the lipase production from L. plantarum isolated from dairy products. Methods : In this study, L. plantarum was isolated from dairy products during screening of ۹۲ isolates using MRS agar. The optimal cultural conditions for lipase production obtained with Response Surface Methodology experimental design (Central Composite Design; CCD). ۲۰ experimental combinations were designed to investigate three independent factors including Oil content (x۱), Peptone concentration (x۲), and MgSo۴ concentration (x۳) at five various levels with six repetitions at the central point.Results : The results of optimization of the lipase production showed the lipase yield ranged from ۰.۶ U/ml to ۳.۴ U/ml, and the experiments of ۶ and ۱۲ gave the minimum and maximum yields, respectively. The quadratic model was summarized after removing the insignificant coefficients. According to the predicted model, the maximal lipase production was achieved at ۴.۶ % of peptone, ۷.۲% of oil and ۰.۵% of MgSo۴ concentration.Conclusion : The lipase of L. plantarum is expected to consider an appropriate candidate can be applied to overcome malabsorption, to reduce cholesterol levels, and to improve fat digestion in the diet.

کلیدواژه ها:

Lipase enzyme ، Probiotic ، Optimization