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A Review on Microbial Lipases Production

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Abstract

This review paper provides an overview regarding the main aspects of microbial lipases production. The most important microbial lipase-producing strains for submerged and solid-state fermentations are reviewed as well as the main substrates, including the use of agroindustrial residues. Current process techniques (batch, repeated-batch, fed-batch, and continuous mode) are discussed and the main bioreactors configurations are also presented. Furthermore, the present review paper shows a general overview about the development of mathematical models applied to lipase production. Finally, some future perspectives on lipase production are discussed with special emphasis on lipase engineering and the use of mathematical models as a useful tool for process improvement and control.

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Authors and Affiliations

  1. Department of Food Engineering, URI—Campus de Erechim, P.O. Box 743, CEP 99700-000, Erechim, Rio Grande do Sul, Brazil

    Helen Treichel, Débora de Oliveira, Marco Di Luccio & J. Vladimir Oliveira

  2. Faculty of Food Engineering, Department of Food Engineering, UNICAMP, P.O. Box 6121, CEP 13083-862, Campinas, São Paulo, Brazil

    Marcio A. Mazutti

Authors
  1. Helen Treichel
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  2. Débora de Oliveira
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  3. Marcio A. Mazutti
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  4. Marco Di Luccio
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  5. J. Vladimir Oliveira
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Correspondence to Helen Treichel.

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Treichel, H., de Oliveira, D., Mazutti, M.A. et al. A Review on Microbial Lipases Production. Food Bioprocess Technol 3, 182–196 (2010). https://doi.org/10.1007/s11947-009-0202-2

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  • DOI: https://doi.org/10.1007/s11947-009-0202-2

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