The action of bacterial lipases should cause the pH of the medium to decrease.
<h3>Do bacteria have lipase?</h3>
The majority of lipase-producing microbes are bacteria, fungus, and yeast. Bacillus spp., Pseudomonas spp., Staphylococcus sp., and Burkholderia sp. are the most typical bacterial suppliers of lipases. Lipases are mostly produced by bacteria especially Bacillus species whose pH is 7.0
The majority of bacterial lipases are extracellular and are made through submerged fermentation. Along with some more contemporary techniques such as reverse micellar and aqueous two-phase systems, hydrophobic interaction chromatography is the method that is most frequently used to purify enzymes. Most lipases can act in a wide range of pH and temperature, though alkaline bacterial lipases are more common.
In relation to the pH, since lipases produce fatty acids, we can expect that the pH decreases, given the acid character of the fatty acids.
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