阴沟杆菌属产脂肪酶菌株的酶学特性脂肪酶提取与固定  

The Enzymatic Properties of Enterobacter sp. Lipase-secreting Bacteria and Its Extraction and Immobilization

作　　者：唐雪娇[1] 吴丰鹏[1] 苗时雨[1] 沈伯雄[1] 

机构地区：[1]南开大学环境科学与工程学院,天津300071

出　　处：《南开大学学报（自然科学版）》2013年第2期11-16,共6页Acta Scientiarum Naturalium Universitatis Nankaiensis

基　　金：中央高校基本科研业务费项目(65010451)

摘　　要：从油污土壤中培养筛选到一株产脂肪酶菌株,利用形态学和分子生物学法鉴定该菌(Enterobactersp.).探讨了温度、酸度及培养时间等生态因子对菌株产酶活性的影响.结果表明pH8.5条件下能够获得较高酶活,5d培养周期内脂肪酶活性随培养时间的增加而增加.采用空抽滤联合法实现脂肪酶的提取与固定,固定化酶能够保持游离酶活性的50%左右.A lipase-secreting microbe was selected from oil-contaminated soil. It was iden- tified to be Enterobacter sp. genus and named as En-1. The influences of temperature, pH and culturing time on its enzymatic properties were studied. The results showed that the optimal enzymatic activity of lipase was obtained at 32 ~C with pH of 8.5, and the enzymatic activity in- creased with the increasing time within 5 days. After the extraction and immobilization of the lipase by the association of ammonium sulfate precipitation and vacuum leach; 50% of the free enzymatic activity could be retained.

关 键 词：阴沟杆菌 酶学特性 脂肪酶提取 酶固定 

分 类 号：Q814[生物学—生物工程]