摘要：The initial broth containing 0.3 (%; w/v) yeast extract, 0.1% sodium nitrate (w/v) etc. were calibrated to a final pH of 7.5 to determine cumulative effect of all the selected components on lipase production by B. licheniformis MTCC 10498. The MB broth was autoclaved at 1.1 bar for 20 min. at 121°C. This broth was inoculated with 10% (v/v) of 36 h old seed culture and incubated under shaking at 55ºC for 72 h. The inoculated MB broth was harvested at 72 h by centrifugation (10, 000 X g for 20 min. at 4ºC; Sigma 3K30, Germany). The supernatant was filtered through Whatman filter paper no. 1. This enzyme preparation was termed as crude lipase. The lipase produced by B. Licheniformis MTCC-10498 in various batches was recorded. The pH was adjusted to 8.0 ± 0.2 and the final volume was made to 1000 ml with sterile distilled water. This crude lipase was subjected to lipase assay and finally 2.0 U/ml activity were recorded.
