非酿酒酵母菌在自然发酵过程中产脂肪酶特性  

Research on Characteristics of Lipase Production in Non-Saccharomyces Natural Fermentation Process

作　　者：徐亚男[1] 李琦[1] 肖婧[1] 倪永清[1] 单春会[1] 史学伟[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《食品与生物技术学报》2014年第9期976-980,共5页Journal of Food Science and Biotechnology

基　　金：兵团青年创新基金项目(2013CB011);兵团工业科技攻关项目(P20136500002-1146)

摘　　要：通过研究新疆葡萄自然发酵过程中分离鉴定的24株酵母菌,对不同菌株的产脂能力进行研究,通过对其酶活测定得到高产脂肪酶菌株Y13。通过对其进行产脂肪酶学特性研究,利用酶学特性进一步优化发酵培养条件,得出最适培养温度为39℃,最适pH为7.0,Ca2+可促进酶的发酵,最适培养时间为65 h。By studying the natural fermentation of grape Xinjiang isolation and identification of 24 yeast,lipid production capacity of different strains to study.Getting them through high-yield lipase activity measured strain Y13.Through its research capacity fat enzymatic properties,the use of enzymatic properties further optimized fermentation conditions：optimum temperature is 39 ℃,the optimum pH is 7.0,Ca2＋ can promote enzyme fermentation,the optimal incubation time is 65 h.

关 键 词：非酿酒酵母菌 脂肪酶 酶学性质 

分 类 号：TQ925.6[轻工技术与工程—发酵工程]