洋葱伯克霍尔德氏菌Lu10-1产脂肪酶发酵条件优化及酶学性质研究  

Optimization of Fermentation and Enzymatic Characterization of Lipase-producing Burkholder cepacia Lu10-1

作　　者：张瑶[1,2] 路国兵[1] 周波[2] 王冰[2] 牟志美[1] 

机构地区：[1]山东农业大学林学院,泰安271018 [2]山东农业大学生命科学学院,泰安271018

出　　处：《生物技术通报》2015年第9期190-196,共7页Biotechnology Bulletin

基　　金：中国博士后科学研究基金(2013M531641);山东农业大学博士后基金(76363);山东农业大学青年科技创新基金(23786)

摘　　要：旨在对洋葱伯克霍尔德氏菌(Burkholderia cepacia)Lu10-1产脂肪酶的发酵条件及酶学性质进行研究。通过单因素和正交实验探讨了碳源、氮源、诱导物、初始p H值、温度等主要发酵参数的影响,并初步考察了温度、p H、金属离子和有机溶剂等对其催化反应的影响。结果表明,B.cepacia Lu10-1产脂肪酶最佳培养基组成和发酵参数为:可溶性淀粉1.5%,蛋白胨1.5%,橄榄油3 g/L,K2HPO4 2 g/L,发酵温度32℃,初始p H 9.0,培养48 h酶活达12.4 U/m L,比初始酶活提高了2.7倍。酶的最适温度和p H值分别为60℃和9,在60℃以下保持100 h酶活仍保持在80%以上,在p H5.0-10.0之间活性稳定,对甲醇、乙醇等有机溶剂耐受性好。It is aimed to optimize the fermentation conditions of lipase-producing Burkholder cepacia Lu10-1 and analyze its enzymatic properties. The single factor and orthogonal experiments were adopted to study the major factors that affected the lipase yield, such as carbon, nitrogen, inducer, initial pH, temperature, etc. The impact of temperature, pH, metal ion, and organic solvents on lipase catalytic reaction was also primarily investigated. The optimal medium and culture conditions were as follows：soluble starch 1.5%, peptone 1.5%, olive oil 3 g/L, K2HPO4 2 g/L, temperature 32℃, initial pH 9.0, and fermentation time 48 h, the enzyme activity reached 12.4 U/mL, increased 2.7-fold compared to the initial activity. The optimal temperature and pH were 60℃and 9.0 respectively. The lipase was stable under 60℃for 100 h remaining over 80%of the activity and it was also stable at pH 5.0-10.0. Moreover, the lipase had solid tolerance to organic solvent such as methanol and ethanol.

关 键 词：脂肪酶 洋葱伯克霍尔德氏菌 发酵条件优化 酶学性质 

分 类 号：TQ925[轻工技术与工程—发酵工程]