Isolation of microorganisms of cheese whey with lipolytic activity for removal of COD

The aim of this study was to isolate microorganisms that produce lipase and to assess the efficiency of COD removal intreatment of cheese whey under different operating conditions. The microorganisms were isolated from cheese whey and a commercial product; it was selectedthreemicroorganisms that obtained the best response to the lipolytic activity test through the enzyme index. Then, the microorganisms were inoculated in sterilized cheese whey samples, for two pH values (6.2 and 7.0), incubated at 35 °C and 150 rpm in shaker and the lipolityc activity and the efficiency of COD removal were measured in two time periods (24 and 48h). After incubation, it was observed that the treatments showed a good removal efficiency of COD for the pre-treatment and the isolated microorganism (S1) from the cheese whey showed the highest lipase production. Regarding the pH and time variables, there was not significant effect between the two evaluated factors. Among all treatments, T2 (S1, pH 7.0 and 24h) obtained more enzyme production (4.87 U mL-1).