Optimizing lipase production by Bacillus subtilis on cheese whey and evaluating its antimicrobial, antibiofilm, anti virulence and biosafety properties.

ABSTRACT: This study optimized lipase production using cheese whey, biofilm inhibition, and antibacterial efficacy of Bacillus subtilis (DSM 1088)derived lipase against Staphylococcus aureus (ATCC 6538). Peak lipase activity, growth rate, and inhibitory potential were observed at 48 h and 30 °C. Using Plackett-Burman and Central Composite Designs (PBD and CCD), whey, peptone, and agitation speed were identified as significant factors, achieving optimal lipase activity of 1314 U/mL and an inhibitory zone diameter (IZD) of 48 mm against S. aureus. Partial purification through ammonium sulfate precipitation and dialysis increased partial purified lipase (PPL) activity by twofold and fivefold, respectively. PPL exhibited effective bactericidal properties with a minimum inhibitory concentration (MIC) and

SUBMITTER: El-Naga MYA 

PROVIDER: S-EPMC11961612 | biostudies-literature | 2025 Apr

REPOSITORIES: biostudies-literature