Lipases from thermophilic bacteria: properties and prospects for food and industrial biotechnology
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Abstract
Lipases from thermophilic bacteria combine catalytic versatility with high stability to temperature, alkaline pH and organic solvents. Based on an analysis of recent literature, this paper summarizes their sources, structural and biochemical features and the main areas of application, with emphasis on the food industry. Thermophilic bacterial lipases from the genera Geobacillus, Anoxybacillus and Aeribacillus are active at 50–75 °C and pH 8–11, tolerate organic solvents and detergents, and can be further stabilized by protein engineering. Their use is promising in dairy flavour development, fat processing, detergents and biodiesel production.
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