| Microorganisms |
Solid Substrate |
Inducers |
Fermentation conditions (hours) |
Lipase Activity Units |
References |
| Fusarium oxysporum |
Wheat bran |
Cetyl trimethylammonium bromide |
96 h, pH-8.5, 40°C, high MC |
111.48 U/ml |
[66] |
| Aspergillus flavus |
Wheat bran and Castor oil cake |
- |
96 h, pH-7.0, 30°C, MC 64% w/w |
121.35 U/gds |
[60] |
| Aspergillus niger |
Rice bran |
- |
pH-6.87, 30.3°C |
121.53 (U/g dss) |
[62] |
| Colletotrichum gloeosporioides |
Sunflower oil |
Triton X-100 |
pH-6.5, 25°C |
2560 U/g DM |
[63] |
| Yarrowia lipolyticaNCIM 3589 |
Palm Kernal cake |
- |
MC 70% v/w, 96 h |
18.58 U/ gds |
[64] |
| Aspergillus niger J-1 |
Olive oil and Glucose |
- |
pH-7.0, 30°C for 7 days |
9.14 IU/g dss |
[61] |
| Aspergillus niger MTCC 2594 |
Wheat bran, Coconut oil cake and Wheat rawa |
Olive oil, Sesame oil and Sunflower oil |
72h, 30°C, pH-7.0, MC 60% v/w |
745.7 ± 11 U/gds |
[65] |
| Rhizomucar rhizopodiformis |
Sugar cane bagasse and Olive oil cake |
- |
20 h-24 h |
79.60 U/gds |
[31] |
| Aspergillus nigerMTCC 2594 |
Gingelly oil cake |
- |
250 ml EF, 30°C, 120 h, pH-7.0, MC 60% |
363.6 /gds |
[32] |
| Penicillium restrictum |
Babassu oil cake |
Peptone, Oliveoil and Starch |
EF, 30°C, 15-65 h, |
30.3 U/g |
[33] |
| Rhizopus oligosporousNCIM 1207 |
Wheat bran and Olive oil |
Nacl, Triton X-100 |
500 ml EF, 45°C, pH-2.5, 24 h, MC 71.4% |
630 IU/gds |
[35] |
| Aspergillus.sps |
Wheat rawa |
- |
250 ml EF, 30°C, pH-7.0, 96 h |
1934 U/g |
[38] |
| Penicillium restrictum |
Babassu oil cake and Olive oil |
- |
Tray reactor, 37°C, 24 h, pH-7.0 |
5.8 U/ml |
[107] |
| Rhizopus oryzae PTCC 5176 |
Bagasse and Urea |
Olive oil and Canola oil |
Tray-bioreactor, pH 8.0, 35°C, MC 80% |
229.355 U/gds |
[108] |
| Candida rugosa |
Coconut oil cake |
Urea, Peptone and Maltose |
96 h |
87.76 U/g ds |
[109] |
Candida rugosaDSM-2031
Yeast Species |
Coconut oil cake and Wheat bran
Deoiled rice bran, Rice bran oil and Mineral salts. |
-
- |
28°C
96 h, 30°C |
48.61 U/ml
58 LU/gm dry bran |
[82]
[76] |
Aspergillus
Terreus |
Mustard oil cake |
- |
30°C, 96 h,
pH- 6.0 |
1566.67 ± 133.33 U/ml |
[106] |
| Aspergillus nigerIIT 53A14 |
Wheat bran and Olive oil |
-
Soap stock |
32°C, 48 h, pH 6.3-6.6
32°C, 48 h, pH 6.3-6.6 |
48.6 U/gds
62.5 U/gds |
[110] |
| Aspergillus niger |
Shea butter cake |
Tween 20 |
30°C, 7 days, pH 7.0 |
3.35 U/g |
[111] |
| Aspergillus. sp |
Wheat bran |
- |
30°C, 96 h, pH 7.0 |
13.1 U/ml |
[112] |
| Aspergillus niger |
Soya bean and Rice husk |
- |
37°C, pH 7.7, 96 h |
4.23 U/ml |
[113] |
|
