耐有机溶剂脂肪酶菌株的筛选及其耐受特性初探  

Screening of organic solvent tolerance lipase-producing strains and tolerance property of the lipase

作　　者：张梓涵[1] 王晨[1] 窦迎春[1] 刘娅[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000

出　　处：《中国酿造》2016年第1期19-23,共5页China Brewing

基　　金：国家自然科学基金(31460031);兵团博士资金(2014BB006)

摘　　要：以筛选获得的新疆酿酒葡萄内生菌为出发菌株,首先采用含有橄榄油乳化剂及罗丹明B的平板初筛,再分别以体积分数1%正庚烷和1%甲苯为筛选压力进行复筛,从中得到1株耐有机溶剂脂肪酶菌株M-CY1,经形态和分子生物学技术鉴定为Penicillium asturianum。该菌遗传稳定性良好,菌种的酶活性与菌丝的生长量呈正相关,多种有机溶剂对该菌产脂肪酶活具有促进作用,其中二甲苯作用最为明显,酶活为4.99 U/m L,相对酶活达143.76%。Using the endophyte in Xinjieng wine grape as original strain, the strains were screened preliminarily by olive oil emulsifier and rhodamine B plate, and screened secondarily by selection pressure of 1% n-heptene end 1% methylbenzene. The lipese production of strain M-CY1 with organic solvent tolerance was obtained and identified as Penicillium ssturianum by the morphology and molecular biology techniques. The strain had good genetic stability. The enzymatic activity of the strain was positively related with growth ofmycelia. A variety of organic solvents for the activity of lipase produced from strains had a promoting effect, and the promoting effect of xylenc was the most obvious. The enzyme activity was 4.99 U/ml, and the relative enzyme activity reached to 143.76%.

关 键 词：葡萄 内生菌 耐有机溶剂脂肪酶 筛选 鉴定 

分 类 号：Q93[生物学—微生物学]