Gut Microbiota of Peruvian Anchovy (Engraulis ringens) as a Novel Source of Lipase-Producing Bacteria with Biocatalytic Potential

The search for novel microbial lipases with robust and versatile biochemical properties remains a priority in industrial biotechnology. In this study, the gut microbiota of the Peruvian anchovy (Engraulis ringens) was explored as a potential source of lipase-producing bacteria. A total of 31 distinct bacterial strains were isolated, among which 10 exhibited extracellular lipase activity in qualitative plate assays. Molecular identification revealed representatives of the genera Staphylococcus, Serratia, and Aeromonas. Two promising strains, Staphylococcus ureilyticus LMB-06 and LMB-Ju02, were selected based on their superior lipase productivity and were further subjected to partial biochemical characterization. Their lipase-containing secretomes displayed activity across a broad temperature range, retained stability under mildly acidic conditions (pH 5.0–6.0), tolerated several organic solvents, and exhibited enhanced activity in the presence of Ca2+. Notably, the lipase activity of LMB-06 was positively influenced by Mg2+ and K+—a response not previously reported for Staphylococcus lipases—suggesting unique enzymatic properties. In addition, LMB-06 retained activity in the presence of H2O2, highlighting its suitability for biodiesel production from recycled oils. Furthermore, hydrolysis assays using various natural oils as substrates revealed a marked preference for plant-based oils, particularly olive oil. Altogether, these findings highlight the value of S. ureilyticus strains from anchovy gut microbiota as novel biocatalyst sources for sustainable oil bioprocessing and oleochemical applications.