The lipolytic yeast Yarrowia lipolytica produces cell-wall-associated lipases, namely Lip7p and Lip8p, that could have interesting properties as catalyst either in free (released lipase fraction—RLF) or cell-associated (cell-bound lipase fraction—CBLF) forms. Herein, a mixture of waste soybean frying oil, yeast extract and bactopeptone was found to favor the enzyme production. Best parameters for lipase activation and release from the cell wall by means of acoustic wave treatment were defined as: 26 W/cm² for 1 min for CBLF and 52 W/cm² for 2 min for RLF. Optimal pH and temperature values for lipase activity together with storage conditions were similar for both the free enzyme and cell-associated one: pH 7.0; T = 37 °C; and > 70% residual activity for 60 days at 4, − 4 °C and for 15 days at 30 °C.

解脂酵母解脂耶氏酵母产生细胞壁相关脂肪酶，即 Lip7p 和 Lip8p，它们可能具有有趣的特性，可以作为游离（释放的脂肪酶部分 - RLF）或细胞相关（细胞结合脂肪酶部分 - CBLF）形式的催化剂。在此，发现废大豆煎炸油、酵母提取物和细菌蛋白胨的混合物有利于酶的产生。通过声波处理激活和从细胞壁释放脂肪酶的最佳参数定义为：CBLF 26 W/cm ² 1分钟，RLF 52 W/cm ² 2分钟。游离酶和细胞相关酶的脂肪酶活性的最佳 pH 值和温度值以及储存条件相似：pH 7.0；吨 = 37°C；在 4, − 4 °C 下保持 60 天，在 30 °C 下保持 15 天，具有 > 70% 的残留活性。