脂肪酶产生菌的筛选及不同保藏方法对其产酶活性的影响  

Screening of lipase producing bacteria and effects of different preservation methods on enzyme activity

作　　者：李雪玲[1] 陈智明[1] 周伟坚[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品科技》2015年第3期2-6,共5页Food Science and Technology

摘　　要：从校园食堂附近富含油脂的污泥中分离筛选具有高效脂肪酶活性的菌株。首先以3种不同的平板初筛培养基筛选脂肪酶产生菌,获得的菌株经摇瓶复筛后选出其中一株传代性质稳定,产酶活性高的脂肪酶产生菌,研究其产酶条件及酶学性质,然后分析了斜面法、液体石蜡法、甘油液态冷冻法对此株脂肪酶产生菌的存活率和酶活的影响。实验结果表明,3种平板初筛培养基均能筛选到脂肪酶产生菌,吐温-80琼脂平板培养基筛选效果最佳。经过复筛选定的一株脂肪酶产生菌,最佳产酶条件：发酵液初始p H值9.0,37.0℃培养48 h。酶最适作用温度为38℃,最适作用p H值为9.0,并在p H8.0-10.0之间稳定。液体石蜡法及甘油液态冷冻法在中短期可以使菌种保持较高的存活率和酶活力,为进一步的应用研究奠定了基础。This study aimed at isolating and screening of high activity lipase-producing bacteria from the sludge which polluted by oiliness in school restaurant. The lipase-producing bacteria were initially isolated using three different plate screening medium. The activity of lipase produced by such bacteria was measured after fermenting in shake flask. Then a strain with high activity of lipase-producing bacterium was selected and studied its production condition and the characterization of lipase. The effects of different preservation methods on the enzyme activity of lipase-producing bacteria were tested. The results show that the lipase-producing bacteria were obtained from three plate screening medium. The Tween-80 agar plate was best. The lipase was alkaline lipase and its optimum fermentation condition for enzyme production was determined as follows, initial pH 9.0, fermentation at 37.0 ℃ for 48 h. The optimum temperature of lipase was 38 ℃. It was stable between pH 8.0 to pH 10.0 and the optimum pH of lipase was 9.0. Liquid paraffin conservation and freezing preservation with 20% glycerol were more applicable than slant preservation to preserve the lipase-producing bacteria. They kept higher survival rate and enzyme activity.

关 键 词：脂肪酶产生菌 筛选 酶学性质 酶活 保藏方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]