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The Culture Condition for Maximum Lipase Production by Isolated Micrococcus

The Culture Condition for Maximum Lipase Production by Isolated Micrococcus

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Reference ID: PS-642-TM

DEDICATION

This research work titled "The Culture Condition for Maximum Lipase Production by Isolated Micrococcus" is dedicated to God for his enabling grace and to all computer enthusiasts who help to make life a pleasant experience.

ACKNOWLEDGEMENT

I owe my indebtedness to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Microbiology, Book Authors and Profound Scholars of existing/related research material for your moral support that facilitated the successful completion of my (Tertiary Institution level). I am grateful to God Almighty and my parent for their financial support in my career. I really appreciate you all for everything, Thank you very much.

TABLE OF CONTENTS

PRELIMINARY PAGES


CHAPTER ONE

INTRODUCTION


    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES


    The Culture Condition for Maximum Lipase Production by Isolated Micrococcus

    CHAPTER ONE

    1.0 Introduction

    Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid state fermentation of the seed of African oil bean tree (Pentaclethra macrophyllaBenth). It is essential food item from various traditional ceremonies where it is mixed with slices of boiled stock fish (ugba and okpoloko). The natural fermentation of the seed which at present is still done at the house-hold level, renders the production nutritious, palatable and non-toxic (Enujiugha, 2002).

    Its production, like many African fermented foods depends, entirely on mixed fermentation by microorganism from diverse source.

    A number of researches have been carried out to know what causes this fermentation, and was attributed to micro-organisms that are probably introduced through the air, water, and banana leaves. Organisms such asMicrococus roseus, Micrococcus luteus, Leuconostoc mesenteroides,Staphylococcus aureus, Staphylococcus epidermidis, Bacillus substilis,Bacillus megaterium and Bacillus circclans, E-Coli Fermented African oil bean seed (ugba), has a high rate of susceptibility to microbial spoilage and therefore has a very short self life of 1-2 weeks (Enujiugha & Olajundoye, 2001).

    Manifestation of food spoilage are many and vary typically resulting in an off smell, colour, taste and texture.

    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 of Study

    The aim of the study is to assess the Culture Condition for Maximum Lipase Production by Isolated Micrococcus. In achieving this aim, the following specific objectives were laid out as follows:

    1. To isolate the micrococcus from fermented ugba
    2. To produce lipase from the micrococcus from ugba

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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