诱变选育脂肪酶高产菌株及其酶学性质  

Mutation Breeding of High-yield Lipase Strain and Properties of Lipase

作　　者：邓欣[1] 方真[1] 张帆[1,2] 龙运多[1] 曾虹燕[2] 

机构地区：[1]中国科学院西双版纳热带植物园昆明分部生物能源组,昆明650223 [2]湘潭大学化工学院,湘潭411105

出　　处：《天然产物研究与开发》2011年第3期512-516,共5页Natural Product Research and Development

基　　金：国家高技术研究发展计划资助项目(2003AA214061);中国科学院知识创新工程重要方向性项目(KSCX2-YW-G-075)

摘　　要：面包干酵母(Saccharomyces cerevisiae)为出发菌株,对其进行紫外和微波复合诱变,得高产突变菌株DX213,高产突变菌株酶活力为635 U/mL,为出发菌株的1.69倍。菌株富集培养5代,遗传性状稳定。DX213菌株的最优产脂肪酶条件为:培养温度30℃和培养液pH 7.5。酶学性质研究表明:脂肪酶的最适温度40℃、最适pH为7.5、脂肪酶在40℃以下稳定。Fe3+离子对脂肪酶有激活效应,当Fe3+离子浓度为0.03 g/mL时,脂肪酶酶活力高达720 U/mL。The mutation strain DX213 was obtained by UV and microwave treatment from Saccharomyces cerevisiae.Its enzymatic activity was 635U/mL,enhanced by 69%.The genetic characters were stable after enrichment culture for five generations.The optimal conditions for producing lipase were culture temperature of 30 ℃ and pH of 7.5.Enzymatic properties were studied and found that the optimal temperature and pH for the lipase were 40 ℃ and 7.5,respectively.The enzymatic activity kept stable below 40 ℃.Fe3＋ had an activating effect on lipase.The enzymatic activity went up to 720 U/mL when the Fe3＋ concentration was 0.03 g/mL.

关 键 词：微波 菌株 活性 面包干酵母 诱变 

分 类 号：TQ645.1[化学工程—精细化工] Q814.9[生物学—生物工程]