Aspergillus oryzae lipase

Enzymes PPL, lipase from Pseudomonas fluorescens F-AP, lipase from Rhizopus orizae AP-6, lipase from Aspergillus niger, SP-254, lipase from Aspergillus oryzae P-2, Chirazyme WCPC, whole cell cultures of Penicillium citrinum WCPFL, whole cell cultures of Pseudomona fluorescens CAL-B, lipase from Candida antarctica B PS-C, lipase from Pseudomonas cepacia GCL, lipase from Geotrichum candidum. n.r. not reported. 

Wang X, Lu D, Jonsson LJ et al (2008) Preparation of a PET-hydrolyzing lipase from Aspergillus oryzae by the addition of bis(2-hydroxyethyl) terephthalate to the culture medium and enzymatic modification of PET fabrics. Eng Life Sci 8 268-276... 

Lipolase Novozymes lipase Humicola, expr. in Aspergillus oryzae ... 

Cheese/hutter flavor. Pregastric lipases, have, been used for years to intensify flavor in Menzyme-modified cheese , and for an intensified butter flavor in lipolyzed butter. Generally the fatty acid residues that need to be split off (to generate the right flavor) are the short chain fatty acids, especially the C to C-jq acids typical of Italian cheeses. The butyric acids are produced from butterfat more specifically by newly developed lipases (really esterases) from Mucor meihei and a very new one, from Aspergillus oryzae, especially for cheddar cheese flavor development. The latter enzyme is marketed under the name Flavor Age (4). Flavors produced in this manner are used widely in cheese-flavored snack foods the value of the intensified cheese flavors is on the order of 50 million, but the. value of the enzymes employed is only about 2-3 million. 

Lipase (Aspergillus oryzae var.) Produced as an off white to tan, amorphous powder or a liquid by controlled fermentation using Aspergillus oryzae var. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle lipase. Typical applications used in the hydrolysis of lipids (e.g., fish oil concentrates) and in the manufacture of cheese and cheese flavors. 

Lipase (Aspergillus niger var.), 20 Lipase (Aspergillus oryzae var.), 20 Lipase (Candida rugosa formerly Candida cylindracea), 20 Lipase (Rhizomucor (Mucor) miehei), 20... 

Table 11.1-15. Lipase-catalyzed enantiomer-differentiating hydrolysis of esters of racemic acyclic secondary alcohols in aqueous solution (CCL Candida cylindracea lipase, PSL Pseudomonas sp. lipase, PFL Pseudomonas fluorescens lipase, PAL Pseudomonas aeruginosa lipase, ASL Alcaligenes sp. lipase, ANL Aspergillus niger lipase, PCL Pseudomonas cepacia lipase, ROL Rhizopus oryzae lipase,...

SP 524 Lipase powder from Rhizomucor miehei, rec. in Aspergillus oryzae CHIRAZYME L-9, lyo Roche Diagnostics... 

Lipase Origin Candida antarctica, type A, rec. in Aspergillus oryzae Novozymes NovoCor AD Industrial... 

Lipase Origin Thermomyces lanuginosa, rec. Aspergillus oryzae Novozymes Novozym677BG... 

Recombinant Aspergillus oryzae Candida antarctica Thermophilic lipases CO2 ( )l-phenylethanol + vinyl acetate 200 bar 40 C [63]... 

Aspergillus oryzae [26] hemiceiiulase, pectinase, cellulase, catalase, phytase, protease, lipase, glucose oxidase a-amyiase, cellulase, glucoamylase, hemiceiiulase. 

All of the preceding techniques are extensively used for the production of detergent enzymes such that today the vast majority of industrial enzymes are produced by recombinant techniques. This is done in a limited number of optimized, well-known production hosts. Some of the most frequently used host organisms are the Bacillus species—B. subtilis, B. licheniformis, and B. clausii, which are used for production of proteases and amylases. The lipases and cellulases of fungal origin are produced by cultivation of the filamentous fungi Aspergillus oryzae and Trichoderma reesei. 

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