The lipolytic enzyme system of Mycotorula lipolytica.

An electron microscopic study of Anaerovibrio lipolytica (strain 5S) and its lipolytic enzyme.

Yarrowia lipolytica Extracellular Lipase Lip2 as Biocatalyst for the Ring-Opening Polymerization of ε-Caprolactone.

Yarrowia lipolytica (YL) is a "non-conventional" yeast that is capable of producing important metabolites. One of the most important products that is secreted by this microorganism is lipase, a ubiquitous enzyme that has considerable industrial potential and can be used as a biocatalyst in the pharmaceutical, food, and environmental industries. In this work, Yarrowia lipolytica lipase (YLL) was...

Effect of Oils Extracted from Plant Seeds on the Growth and Lipolytic Activity of Yarrowia lipolytica Yeast

This study was aimed at evaluating the capability of Yarrowia lipolytica W29 for the synthesis of lipolytic enzymes in a medium containing plant oils from non-conventional sources with some components displaying bioactivity. Oils from almond, hazelnut, and coriander seeds were obtained by using n-hexane (Soxhlet method) and a chloroform/methanol mixture of solvents (Folch method), and their eff...

Lipolytic activity of lipases from different strains of Yarrowia lipolytica in hydrolysed vegetable fats at low temperature and water activity

Yarrowia lipolytica is a very important yeast because many strains from this yeast are able to produce the extracelular lipases. Cold active lipase is one of the important and widely used enzymes whose spectrum of applications has widened in many industries such as in detergent formulations, food industry, leather processing, environmental bioremediations, and fine chemical synthesis as well as...

Role of dominant micro#ora of Picante cheese on proteolysis and lipolysis

Four species of bacteria (Enterococcus faecium and E. faecalis, Lactobacillus plantarum and Lb. paracasei) and three species of yeasts (Debaryomyces hansenii, Yarrowia lipolytica and Cryptococcus laurentii) isolated from Picante cheese were assayed for proteolytic and lipolytic activities. The milk type (caprine or ovine), the ripening time (0}65 d) and the concentration of NaCl (0}14% (w/v)) h...