@article{oai:ir.kagoshima-u.ac.jp:00012872,
 author = {ANDO, Seiichi},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {A potent marine bacterium of genus Vibrio for lipase production was isolated
from the red tides and tentatively named VB-5.
The strain VB-5 showed the optimal production of lipase when cultivated at 20°C
for 48 hr in a medium composed of casitone, proteose peptone, yeast extract, natural
seawater and olive oil. The lipase activity from the strain VB-5 was enhanced by
adding 0.33% olive oil to the medium. The olive oil-induced lipase had an optimal
pH of 10 for activity at 25°C. The lipase hydrolyzed all ester bonds of triacylglycerol
regardless of their positions. The lipase from the strain VB-5 was capable of liberating icosapentaenoic and docosahexaenoic acids along with palmitic and oleic
acids from fish oil.},
 pages = {83--92},
 title = {Hydrolysis of Fish Oil by Olive Oil-Induced Vibrio sp. Lipase},
 volume = {40},
 year = {}
}