The effect of macro and micronutrients of media components on lipase production by Bacillus sp. VITL8 was investigated using classical as well as statistical methods. Initially, the carbon source, nitrogen source, inducer and metal ions that affect lipase production were selected using the classical approach. Subsequently, selected nutrients along with other key factors (such as pH, agitation rate, gum acacia and tween 80) were investigated using Placket Burman design. Finally, three significant factors, viz., olive oil, peptone and tween 80 were studied using a 2² full factorial central composite design. Under optimized condition [6% (v/v) of olive oil, 0.7% peptone, 0.9% tween 80 and 25 h of incubation], the enzyme production was found to be 2.2 times higher with an overall enzyme production of 325.0 ± 1.4 U mL⁻¹. Laboratory scale experiment proved that the enzyme could be utilized for pretreatment of food industry effluent rich in fat and oil (dairy, bakery and poultry). The enzyme was capable of hydrolyzing more than 50% of the initial fat present in all these effluents and enabled the reduction in the levels of biological oxygen demand (BOD) and chemical oxygen demand (COD) of the effluent samples. The study thus reveals the utility of the lipase produced by the halotolerant bacterium Bacillus sp. VITL8 in the pretreatment of industrial effluents contaminated with oil and fat.

• Highlights

• Lipase production was enhanced by 2.2-fold using statistical methods

• One of the few reports on lipase production by a halotolerant bacterium, especially by Bacillus sp.

• Production of 325.0 ± 1.4 U mL⁻¹ lipase within 25 h by a halotolerant bacterium

• Pretreatment of food industry effluents using Bacillus sp. VITL8 lipase

• Improvement in effluent quality within 8 h of treatment

培养基成分的大量和微量营养元素对芽孢杆菌的脂肪酶生产的影响。使用经典方法和统计方法研究了VITL8。最初，使用经典方法选择影响脂肪酶生产的碳源，氮源，诱导剂和金属离子。随后，使用Placket Burman设计研究了选定的养分以及其他关键因素（例如pH，搅拌速度，阿拉伯胶和吐温80）。最后，使用2 ²研究了三个重要因素，即橄榄油，蛋白ept和吐温80全析因中央复合设计。在优化的条件下[6％（v / v）橄榄油，0.7％蛋白ept，0.9％吐温80至25小时的温育]，发现酶的产量高出2.2倍，总酶产量为325.0±1.4 U mL ^-1。实验室规模的实验证明，该酶可用于预处理富含油脂的食品工业废水（乳制品，面包房和家禽）。该酶能够水解所有这些废水中超过50％的初始脂肪，并能够降低废水样品中生物需氧量（BOD）和化学需氧量（COD）的水平。因此，该研究揭示了由耐盐细菌芽孢杆菌产生的脂肪酶的效用。sp。VITL8用于预处理被油脂污染的工业废水。

• 强调

• 使用统计方法可将脂肪酶的产量提高2.2倍

• 卤虫细菌，特别是芽孢杆菌属细菌产生脂肪酶的少数报道之一。

• 卤代菌在25小时内产生325.0±1.4 U mL ^-1脂肪酶

• 使用Bacillus sp。预处理食品工业废水。VITL8脂肪酶

• 处理后8小时内废水质量得到改善