The liquid cell free supernatant containing lipase from fermentation broth was supplemented with a variety of 1% additives (gum arabic, skimmed milk powder, maltodextrin, CaCl2 and glycerol) and stored at −80 °C for 24 h to form solids. Subsequently, the solids were lyophilized at −50 °C using freeze-dryer until obtaining uniform powders. The protection effects of the additives on lipase were characterized by the residual activities present in the lyophilized powders. The lipase-containing supernatant without any additives was used as the control. The activity of original supernatant without any freeze-drying treatments was set as 100%.
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