CONCLUSION
The properties of halophilic lipase from
a halotolerant Staphylococcus warneri PB233
showed several advantagenous features for
industrial applications, which may be helpful for
possible application in the production of volatile
fatty acid by enzymatic hydrolysis in food
products. In addition, studies on production and
characterization of halophilic lipase from a
halotolerant Staphylococcus warneri PB233 may
lead to further apply this enzyme to fish sauce
production for flavor and aroma improvement
since optimum values of enzyme characteristics
are the same as the actual fermentation conditions
of fish sauce production.