脂肪酶产生菌NJY-1-7的选育及发酵条件的研究  

Screening and fermentation conditions of lipase-producing strain NJY-I-7

作　　者：贺胜英[1,2] 陈爱军[1] 杜华明[3] 黄遵锡[2,4] 

机构地区：[1]宜宾学院实验与教学资源管理中心,湖北宜宾644007 [2]云南师范大学生命科学学院,云南昆明650222 [3]宜宾学院化学与化工学院,湖北宜宾644007 [4]生物能源持续开发利用教育部工程研究中心,云南昆明650222

出　　处：《中国酿造》2011年第1期66-70,共5页China Brewing

基　　金：国家863计划项目(2008AA02Z202)

摘　　要：从云南省福贡县的玉米地土壤样品中筛选到一株耐高温产碱性脂肪酶的菌株NJY-1-7,通过16SrDNA鉴定该菌株为伯克氏菌(Burkholderia cenocepacia)。对其发酵条件进行研究结果表明:该菌株产酶的最适培养时间为48h,酶促反应的最适作用pH值为9.0,最适作用温度为50℃,摇瓶发酵最适产酶条件为橄榄油1%,MgSO4.7H2O 0.05%,可溶性淀粉0.3%,酵母膏0.5%,单蒸水70mL。在此条件下发酵脂肪酶酶活力为42.00U/mL。A thermostable alkaline lipase-producing strain NJY-1-7 was isolated from soil of corn field in Fugong county of Yunnan. The strain was identified as Burkholdena pseudomallei the methods of 16S rDNA. The optimum pH value and temperature for lipase activity was 9.0 and 50℃ respectively. The optimum conditions for enzyme production were as follows： cultivation with shaking flask for 48h with the medium composed of olive oil 1%, MgSO4·7H2O 0.05%, soluble starch 0.3%, yeast extract 0.5%, distilled H2O 70ml. Under the optimum conditions, lipase activity could reach 42.00U/ml.

关 键 词：脂肪酶 耐高温 菌种选育 发酵条件 

分 类 号：TQ201.3[化学工程—有机化工]