华根霉合成活性脂肪酶液态发酵菌体形态调控的研究  

Studies on morphologic regulation of Rhizopus chinensis in submerged fermentation of lipase with synthetic activity

作　　者：周艺博 王栋[1] 徐岩 朱增亮 李鸣 

机构地区：[1]食品科学技术国家重点实验室工业生物技术教育部重点实验室江南大学生物工程学院酿造微生物及应用酶学研究室,江苏无锡214122

出　　处：《工业微生物》2011年第5期11-16,共6页Industrial Microbiology

基　　金：江苏省自然科学基金-创新学者攀登项目(BK2009003);国家重点基础研究发展计划(973计划No.2011CB710800);江苏高校优势学科建设工程资助项目

摘　　要：华根霉（OCTOCM201021）膜结合脂肪酶在非水相中具有突出的催化酯合成的能力，在生物香料、生物柴油生产等工业应用中具有良好的前景。与许多丝状真菌形态影响其初级及次级代谢产物的生产相类似，华根霉在液态发酵中也会形成不同的菌体形态，显著影响合成活性膜结合脂肪酶的发酵水平。本研究以华根霉菌体形态及脂肪酶合成活性为指标，考察了不同发酵条件对华根霉液态培养菌体形态的影响以及与脂肪酶合成活性的关系。研究结果表明，发酵摇瓶装液量、摇床转速及摇瓶中挡板的设置对华根霉菌体形态影响显著，块状菌体可以得到较高的脂肪酶活性。确定在装液量20mL/250mL发酵摇瓶，摇床转速200r／min，发酵液初始pH5．5，接种量5×10^7smres／mL的条件下，30℃发酵72h，华根霉菌体形态维持块状，脂肪酶合成活性最高，可达1080U／g。Membrane-bound lipase with high activity produced by Rhizopus chinensis （CCTCC 2010021 ） could catalyze the synthesis of ester in non-aqueous phase and had potential applications in the production of flavor and fragrance compounds, biodiesel, and so on. Similar to other filamentous fungi, Rhizopus chinensis would form different morphologies in submerged fermentation, which influenced the production of membrane-bound lipase with synthetic activity obviously. Based on mycelial morphology and synthetic activity of Rhizopus chinensis lipase, the influences of fermentation conditions on the mycelial morphologies and lipase synthetic activity were investigated. The results showed that the medium volume, rotation speed and baffled flask remarkably influenced the Rhizopus chinensis morphology and the higher lipase synthetic activity could be obtained by clump mycelia. The optimized fermentation conditions for clump mycelia were as follows： medium volume 20 mL/250 flask, 200 r/min, initial pH 5.5, inoculum 5×10^7 spores/mL. Under the optimized fermentation conditions, clump mycelia were formed and synthetic activity of Rhizopus chinensis lipase reached up to 1080 U/g.

关 键 词：华根霉 脂肪酶 合成活性 菌体形态 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]