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Glogauer, A., Martini, V.P., Faoro, H., Couto, G.H., Müller-Santos, M., Monteiro, R.A., Mitchell, D.A., de Souza, E.M., Pedrosa, F.O. and Krieger, N. (2011) Identification and Characterization of a New True Lipase Isolated through Metagenomic Approach. Microbial Cell Factories, 10, 54.
https://doi.org/10.1186/1475-2859-10-54

has been cited by the following article:

• TITLE: Characterization of Lipases from Geobacillus stearothermophilus and Anoxybacillus flavithermuscell Lysates

  AUTHORS: Teif A. Najm, Marie K. Walsh

  KEYWORDS: Geobacillus, Anoxybacillus, Thermostable, Lipase

  JOURNAL NAME: Food and Nutrition Sciences, Vol.13 No.3, March 17, 2022

  ABSTRACT: The aim of this study was to characterize lipases from two thermophilic bacteria, Geobacillus stearothermophilus (GS) and Anoxybacillus flavithermus (AF) in heat treated cell lysates. The pH optimum, pH stability, temperature stability and substrate kinetics and specificity of the lipases were determined. Optimum activity of the lipase from GS (LGS) was observed at pH 7.5, and the optimum activity of the lipase from AF (LAF) was at pH 8.0. LGS was stable up to 70°C after 12 hrs while LAF was stable up to 90°C after 12 hrs. Both enzymes were stable at a pH range of 6 to 8 over 12 h at 4°C. LGS had a highest Vmax value of 22 mM·min-1·mg-1 with p-nitrophenyl acetate while the lowest Km was 0.8 mM with p-nitrophenyl laurate. The highest Vmax of LAF was 2.5 mM·min-1·mg-1 with p-nitrophenyl myristate, and the lowest Km was 0.4 mM with p-nitrophenyl octanoate. LGS preferentially hydrolyzed p-nitrophenyl acetate and p-nitrophenyl octanoate while LAF preferentially hydrolyzed p-nitrophenyl myristate and p-nitrophenyldodecanoate. Lipases from both GS and AF showed characteristics that would be beneficial in food processing.