The pH was adjusted to 7.5. Medium was sterilized for 15 min at 121 °C at 15lbs. Lipase producing bacterial isolate was inoculated in to the basal mineral medium incubated at 37 °C for 24 h. For shake flask Luminespib nmr culture, a portion of inoculum was inoculated in to a 250 ml conical flask containing 100 ml of enrichment medium for lipase production followed by reciprocal shaking at 150 rpm and at 37 °C for two days. The

culture was maintained by repeated sub culturing at 55 °C on a mineral medium supplemented with olive oil. Forty 8 h old culture at 10%v/v concentration was inoculated in 50 ml lipase production broth and incubated at 55 °C in an incubator shaker at 120 rpm. At 6 h intervals, 2 ml of inoculated broth was aseptically sampled up to 90 h post inoculation. At 660 nm, value of each sample was recorded to determine the growth of

the bacterial strain. At the same time intervals, 2 ml of culture broth was separately withdrawn aseptically and cell-free broth obtained by centrifuging at 10,000 rpm for 10 min at 4 °C was assayed at 410 nm to determine lipase activity. Lipase activity was assayed19 using olive oil as substrate. One unit of lipase activity was defined as 1 μmol of free fatty acid liberated min−1 and reported as Uml−1. Characterization of lipase was assayed by optimizing pH, temperature, oil, nitrogen, metal ions, solvents, detergents. Effect of pH on the production of extracellular lipases was analyzed by maintaining the pH of fermentation medium from pH 4.0–10.0.Similarly, the effect of temperature by incubating at

Quisinostat 25°C–70 °C. The amount of lipase production was assessed with different oil sources such as olive oil, soy bean oil, rice bran oil, corn oil, palm oil, butter oil, coconut oil at 1%. The lipase activity was estimated after the incubation period. The effect of organic below nitrogen sources was tested with yeast extract, soya bean meal, tryptone similarly, inorganic nitrogen sources such as sodium nitrate, potassium nitrate, ammonium chloride, ammonium dihydrogen phosphate were studied at 0.5%. The lipase activity was assayed after the incubation period of 24 h. Stimulatory or inhibitory effect of metal ions on the lipase activity were studied. For this study, crude enzyme solution was incubated 1 h with 1 mM Hg2+,Ni2+,Ca2+,Na2+,Mg2+,Mn2+,Fe2+,Ba2+. The effect of organic solvents on enzyme activity was determined using acetone, methanol, ethanol, propanol, hexane, butanol. Similarly, the effect of 1% anionic sodium dodecyl sulphate, non ionic triton X100, Tween 80, tween20 and hydrogen peroxide on enzyme activity was analyzed by incubating crude enzyme for 1 h at 37 °C. Bacterial colonies that have the ability to form an orange fluorescent halo, when cultured in Rhodamine B agar medium was considered as a best lipase producer and selected for further characterization. It is a gram positive round, entire, raised, smooth, cream and opaque organism.