Diversity and activity of cultivated lipophilic bacteria from fat-containing industrial wastes

Pure cultures of lipophilic microorganisms of different phylogenetic groups were isolated from fat-containing industrial wastewaters. The strains of the genera Pseudomonas and Bacillus were the most active lipolytic microorganisms.

Screening and Isolation of Lipase Producing Fungi from Marine Water Obtained from Machilipatnam Costal Region

The marine environment is highly susceptible to pollution by oil spillages and hence become an importance source for screening potential lipolytic microorganisms capable of degrading hydrocarbons. In addition to their salt tolerance, enzymes from halophiles can withstand and carry out reactions very much efficiently under extreme operational conditions encountered in industrial processes. In the present investigation, an extracellular lipase producing fungal organisms were screened and isolated from marine water samples collected from Manginapudi beach at Machilipatnam, Krishna district, A.P. India. Among 15 species of fungi isolated, 5 dominant fungi were selected to study their lipase producing activity. The extracellular lipase secreted in to the minimal salt broth was assayed both by qualitative screening method such as phenol red agar plate method and quantitative titrimetric method. Of the 5 dominant fungal isolates, Engyodontium sp. was found to produce maximum lipase, 7.2 U/mL compared to other fungal members. Since there is growing demand for lipases, rapid and persistent screening for microorganisms will open new insights for novel enzymes to be used for various synthetic processes and as well provides faster ways to solve many environmental problems. The present study gains its importance in view of this.

Fluorescence-activated droplet sorting of lipolytic microorganisms using a compact optical system

Lipases are ubiquitous enzymes of great physiological significance that have been used extensively in multiple industries.

Microbial Stability and Fate of Salmonella Enteritidis in Halva, a Low-Moisture Confection

A traditional low-moisture confectionery, halva, was studied with respect to microbial stability over prolonged storage. It was kept under refrigeration or at room temperature in air-sealed or vacuum packaging in moisture-proof material. Microbial stability of commercial samples was evaluated with regard to the following groups of microorganisms: aerobic plate count, Enterobacteriaceae, enterococci, sulfite-reducing clostridia, aerobic mesophilic and thermophilic sporeformers, staphylococci, Staphylococcus aureus, Salmonella spp., lipolytic microorganisms, yeasts and molds. In all samples tested the above microorganisms were in acceptable levels, while sulfite-reducing clostridia, Salmonella spp., and molds were not detected. The potential for survival of Salmonella Enteritidis in the product was evaluated by artificial contamination. Inoculum surviving after the immediate significant decrease was still recovered after 8 months of storage. The reduction of salmonellae during storage cannot be predicted on the basis of the aw alone.