Effect of Additives on Freeze-Drying and Storage of Yarrowia lipolytica Lipase |
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Authors: | Farshad Darvishi Jacqueline Destain Iraj Nahvi Philippe Thonart Hamid Zarkesh-Esfahani |
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Institution: | 1. Department of Microbiology, Faculty of Science, University of Maragheh, Maragheh, 55181-83111, Iran 3. Centre Wallon de Biologie Industrielle, Unit?? de Bio-industries, Universit?? de Li??ge, Gembloux Agro-Bio Tech, Passage des D??port??s 2, 5030, Gembloux, Belgium 2. Department of Biology, Faculty of Science, University of Isfahan, Isfahan, 81746-73696, Iran
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Abstract: | The extracellular lipase of Yarrowia lipolytica presents numerous potentialities for biotechnological applications. This work describes the development and storage of powders obtained from supernatants containing Y. lipolytica lipase by freeze-drying as downstream process that is important in obtaining a stable lipase powder with high enzymatic activity. Lipase was produced by Y. lipolytica U6 mutant strain in 20-L bioreactor. Non-concentrated cell-free culture supernatant samples were supplemented with different concentrations (0.5?C1?%) of maltodextrin and glycerol as additives to freeze-drying. Effects of additives, temperature, pH, and storage time on lipase powders were determined. After addition of additives, freeze-drying yield increased 3.5-fold compared to supernatant without additive. Maltodextrin with 0.5?% concentration gave the best protection of lipase during dehydration treatment and its freeze-drying yield (77?%) is better than other formulations. Lipase powders were stored at 4 and 25?°C for 46?weeks without loss of lipase activity. A common impediment to the production of commercial enzyme is their low-stability aqueous solutions. The present study shows that freeze-dried lipase powders of Y. lipolytica have good stability for storage and various applications. |
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