脂肪酶产生菌的筛选  

Screening of Lipase Producing Strain

作　　者：刘俊杰 刘茜 陈晓宁 姜俊慧 

机构地区：[1]山东绿叶制药有限公司,山东烟台264003

出　　处：《中国果菜》2015年第4期33-38,共6页China Fruit & Vegetable

摘　　要：脂肪酶主要应用于食品工业,本研究从10份土壤样品中通过富集培养分离出6株产脂肪酶发酵,平板划线;然后对脂肪酶的性质进行研究,以葡萄糖1.5%、硫酸铵0.7%、磷酸氢二钾0.1%、牛肉膏1.25%、硫酸镁0.211%、橄榄油乳化液1.41%为发酵培养基,在250r/min、30℃下培养72h。此时可获得高产的脂肪酶菌株。酶活力的最适条件:温度50℃,p H 8.5,水浴30min。此时测定的酶活力最大。最后,对分离菌株进行常规方法的细菌鉴定。The main research aspects and results are as following：First, 6 strains producing lipase were isolated from 10 soil samples by enrichment culture, plate streaking and fermentation. Second, the properties of lipase were studied, after fermentation under the medium including 1.5% glucose, 0.7% （NH4）2SO4, 0.1% K2HPO4, 1.25% beef cream, 0.211%MgSO4·7H2O, 1.41%olive oil and the conditions 250r/min, 30℃and 72h. The optimum reaction temperature, pH, reaction time were 50℃, 8.5 and 30min respectively. Finally, the isolated strain was conserved and identified by using conventional methods for bacteria identification.

关 键 词：微生物 脂肪酶 筛选 

分 类 号：X172[环境科学与工程—环境科学]