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.

解脂耶氏酵母产生细胞壁相关的脂肪酶，即 Lip7p 和 Lip8p，它们作为游离（释放的脂肪酶组分 -RLF）或细胞相关（细胞结合的脂肪酶组分 -CBLF）形式的催化剂具有有趣的特性。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。通过声波处理的方式将脂肪酶活化并从细胞壁释放的最佳参数定义为：对于CBLF，26W/cm ²持续1分钟；对于RLF，52W/cm ²持续2分钟。对于游离酶和细胞相关酶来说，脂肪酶活性的最佳 pH 值和温度以及储存条件相似：pH 7.0； T = 37°C； 4, − 4 °C 下 60 天和 30 °C 下 15 天残余活性 > 70%。