Mould Lipase: Effect of Addition of Vitamins and Sterol to the Cake Medium on the Growth and the Activity of the Lipolytic Mould

Abstract

WE have isolated a strain of Aspergillus niger from the castor bean which shows high lipolytic activity. We have found that this lipolytic strain grows well in a cake medium containing 15 per cent oil-free groundnut cake, 10 per cent fresh groundnut oil and 200 c.c. water, adjusted to pH 4.2 and incubated at 35° C. for four days. The effect of addition of substances like vitamin B1 (vitamin B2, ascorbic acid, α-tocopherol, digitonin and cholesterol to the cake medium on the activity of the lipolytic mould has been studied.

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    Ramakrishnan, C. V., and Nevgi, G. V., Ann. Biochem. and Exp. Med., 10, No. 1–2, 20 (1950).

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RAMAKRISHNAN, C., BANERJEE, B. Mould Lipase: Effect of Addition of Vitamins and Sterol to the Cake Medium on the Growth and the Activity of the Lipolytic Mould. Nature 168, 917–918 (1951). https://doi.org/10.1038/168917a0

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