高效产脂肪酶菌株Burkholderia cepacia C1产酶条件优化  

Optimization of Lipase Production from Burkholderia cepacia C1

作　　者：于玉凤[1] 陆兆新[2] 汪瑾[1] 陈舟舟[1] 卢亚萍[1,2] 

机构地区：[1]南京农业大学生命科学学院,江苏南京210095 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2010年第17期218-223,共6页Food Science

基　　金：江苏省高技术计划项目(BE2008308);国家"863"计划项目(2008AA10Z309);江苏省自然科学基金项目(BK2007160)

摘　　要：从油菜地土壤中分离到一株高效产脂肪酶菌株C1,经鉴定为Burkholderia cepacia。为了进一步提高C1脂肪酶的产量,对其产酶的发酵条件进行优化。首先采用单因子试验筛选出最佳碳源为麸皮,最佳氮源为蛋白胨。通过Plackett-Burman设计对发酵产酶的11个相关因子进行试验,筛选出3个主效因子,即蛋白胨质量浓度、橄榄油质量浓度及装液量。利用Box-Behnken试验设计和响应曲面法分析确定主效因子的最优水平,得出产脂肪酶菌株C1的最优产酶条件:1.50g/100mL麸皮、1.05g/100mL蛋白胨、1.63g/100mL橄榄油、0.2g/100mLK2HPO4、0.05g/100mLMgSO4、初始pH值为7.0、装液量为30mL。在优化条件下30℃,180r/min培养72h,脂肪酶活力达到89.65U/mL,比未优化前的28.50U/mL提高了2.15倍。A stain C1 with high ability to produce lipase was isolated from soil and identified as Burkholderia cepacia.In order to improve the production of lipase,some fermentation conditions were optimized.The optimal carbon source and nitrogen source were determined to be bran and peptone according to single-factor experiments,respectively.Three key factors such as bran,peptone and liquid volume were selected out of eleven factors affecting lipase production by Plaekett-Burman design,and were further optimized by Box-Behnken design and response surface methodology.A maximum lipase activity of 89.65 U/mL was obtained after 72 h fermentation of 30 mL of a fermentation medium composed of wheat bran 1.50 g/100 mL,peptone 1.05 g/100mL,olive oil 1.63 g/100 mL,K2HPO4 0.2 g/100 mL and MgSO4 0.05 g/100 mL at an initial pH of 7.0 with 180 r/min shaking,which was 2.15 times higher than before optimization （28.50 U/mL）.

关 键 词：脂肪酶 PLACKETT-BURMAN设计 响应曲面 发酵优化 

分 类 号：Q936[生物学—微生物学]