Sustainable Production of Lipolytic Enzymes Through Valorization of Cheese Whey Using Wax-Supported Solid-State Fermentation by Serratia marcescens

Lipolytic enzymes play a crucial role in the food industry, aiding in cheese ripening, ester hydrolysis, and flavor production. Utilizing waste residues through low-cost, energy-efficient methods enables the synthesis of high-value commercial compounds. This research assessed lipolytic enzyme production by Serratia marcescens 11E using solid-state fermentation (SSF), with residual cheese whey and vegetable wax as solid supports. After 48 hours, the crude extract exhibited higher activity toward 4-nitrophenyl acetate (0.743 U/mg) than 4-nitrophenyl palmitate (0.125 U/mg), indicating esterase activity. Biochemical analysis indicated optimal conditions at pH 9.0 and 30 °C, with a secondary activity peak at 70 °C, suggesting the presence of isoforms supported by SDS-PAGE bands at 35 and 40 kDa. Size-exclusion chromatography separated two peaks with specific activities of 17 and 26 U/mg, demonstrating the potential of lipid-rich industrial waste for producing thermally stable esterases, thus advancing more sustainable biotechnological application processes.