EVALUATION OF LIPASE PRODUCING POTENTIAL OF BACILLUS SUBTILIS AND PSEUDOMONAS AERUGINOSA FROM VITELLARIA PARADOXA(SHEA BUTTER LEAVE)

This study explores Pseudomonas aeruginosa and Bacillus subtilis bacteria isolated from Shea butter leaves (Vitellaria paradoxa), which were investigated for their capacity to produce lipase. These bacteria may prove to be useful sources of enzymes for the food industry and other biotechnological domains. Because lipase may target certain areas of fat molecules, it is frequently used to alter vegetable oils under mild circumstances. These changes make it easier to produce structured fats, which are widely desired in a variety of dietary applications and frequently have better nutritional qualities and stability. By producing unique short-chain and medium-chain fatty acids, microbial lipase plays a critical role in food production by boosting flavor, accelerating the ripening of cheese, and enriching the taste and texture of butter and cream. This study's primary goal was to separate and identify the lipase-producing bacteria from Shea butter leaves and access their enzymatic potential utilizing molecular and biochemical techniques. Rhodamine-olive oil agar plates were used for the initial screens. Lipase activity was shown by the formation of orange fluorescent halos when exposed to UV light Following molecular characterization using 16S rRNA gene sequencing, the strains that tested positive were identified as Pseudomonas aeruginosa and Bacillus subtilis. According to preliminary activity testing, both strains were able to manufacture lipase in a laboratory setting, however, when subjected to varying pH levels and temperatures, each strain unique patterns of enzyme activity. These preliminary findings imply that both strains may be improved for specific industrial uses. These lipase-producing bacteria have potential use beyond food processing; their enzymes could help with environmental bio-remediation and bio-diesel production. To reduce dependence on chemical processes, this study offers a sustainable approach to enzyme sources 10 by using enzymes from local bacteria linked to plants. Furthermore, Shea butter leaves (Vitellaria paradoxa ) serve as a new source of advantageous microorganisms, illustrating how natural plant habitats can be enhanced for environmentally responsible and sustainable biotechnological methods. This study emphasizes how important it is to look into local microbial sources, opening the door for further research aimed at boosting microbial enzyme production