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The Culture Condition For Maximum Lipase Production By Isolated Micrococcus
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Manifestation of food spoilage are many and vary typically resulting in an off smell, colour, taste and texture.
Reports by Mbajunwa (1998) Obeta, (1983) and Nwagu et al. (2010)
indicates that micrococcus species do not play an active role during
microbial fermentation of Ugba.
However, further work on
spoilage association of ugba by Nwagu et al(2010) showed that the
population of Micrococcus sp increased with increase in keeping time of
ugba. This indicates the ability of micrococcus to thrive in the
alkalophilic environment while constituting as a spoilage organism of
ugba. This may be attributed to the ability of microorganism to produce
lipase, lipase, or protease able to utilize protein, carbohydrate or
lipid content of ugba as source of nutrition (Njoku et al., 1990).
Lipase are defined as glycerol ester hydrolases (EC3.1.1.3) hydrolyzing
tri-di and mono-glycerides present at oil-water interface (Saxena et
al, 1999). Some lipases are also able to catalyze esterification,
trans-esterification and enantioselective hydrolysis reaction (Nine et
al, 2001, Shintre et al, 2002). The interest in microbial lipase
production has increased in the last decades, because of its large
potential in a wide range of industrial applications and additives in
food processing (flavour modification).
1.1 Aims and Objectives
This work is aimed at the following;
a. isolating micrococcus from fermented ugba
b. producing lipase from the micrococcus from ugba
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