Table 6: Insight into recent literature on microbial lipase production.

MicroorganismRaw materialType of fermentationMaximum activity (time of fermentation)Reference

A. niger 11T53A14Wheat branSSF62.7 U g−1 (48 h) [13]
Penicillium sp.Olive oilSmF21.0 U mL−1 (120 h) [14]
Rhizopus oryzae NRRL 3562Coconut oilSSF96.2 U g−1 (115 h) [15]
Bacillus subtilis OCR-4Ground nut oil cakeSSF4.5 U g−1 (48 h) [16]
Burkholderia cepacia LTEB11Sugarcane bagasse and sunflower seed mealSSF234 U g−1 (96 h) [17]
Rhizopus chinensisWheat bran, wheat flour, and olive oilSSF24.4 U g−1 (72 h) [18]
Pseudozyma hubeiensis HB85ASoybean oilSmF5.3 U mL−1 (18 h) [19]
P. chrysogenumGrease waste and wheat branSSF46 U mL−1 (168 h)[20]

SSF: Solid-state fermentation; SmF: Submerged fermentation.