Staphylococcus warneri BW 94--a new source of lipase

Area of Science:

• Microbiology
• Food Science
• Enzymology

Background:

• Staphylococcus species are known for producing various enzymes, including lipases.
• Food products, like Indian sweets, can be sources of microbial contamination.
• Lipase production by Staphylococcus strains requires specific environmental conditions.

Purpose of the Study:

• To isolate and identify Staphylococcus species from basundi.
• To investigate the lipase-producing ability of the isolated Staphylococcus.
• To determine the optimal conditions for lipase production by Staphylococcus warneri.

Main Methods:

• Isolation of Staphylococcus from basundi using Baird Parker agar.
• Identification of the isolate using colony morphology, coagulase production, haemolysis, and carbohydrate fermentation tests.
• Enzyme activity assays to confirm lipase production and determine optimal conditions (temperature, pH, incubation time).

Main Results:

• Staphylococcus warneri was isolated from basundi.
• The isolate demonstrated extracellular lipase production, indicated by hydrolysis zones.
• Maximum lipase production was achieved at 30°C and pH 6.5 after 9 hours of incubation.
• Lipase activity decreased significantly after 11 hours and was not enhanced by agitation or the addition of sucrose, oleic acid, Tween 80, or ethanol.

Conclusions:

• Staphylococcus warneri isolated from basundi is a lipase producer.
• Specific temperature and pH are critical for optimizing lipase production.
• Growth stimulants and common substrates did not enhance lipase production in this strain.