产脂肪酶菌株的筛选鉴定及产酶条件优化  

Screening and identification of lipase-producing strains and optimization of fermentation conditions

作　　者：胡珺[1] 杜新凯[1] 王常高[1] 林建国[1] 杜馨[1] 蔡俊[1] HU Jun DU Xinkai WANG Changgao LIN Jianguo DU Xin CAI Jun(Key Laboratory of Fermentation Engineering （Ministry of Education）, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, Chin)

机构地区：[1]湖北工业大学发酵工程教育部重点实验室工业发酵湖北省协同创新中心,湖北武汉430068

出　　处：《中国酿造》2016年第11期39-43,共5页China Brewing

基　　金：国家自然科学基金(31401807)

摘　　要：以橄榄油为唯一碳源,采用油脂同化平板从食堂废弃物中筛选出一株产脂肪酶菌株HFE722。通过测定与分析该菌株16S rRNA基因序列,鉴定该菌株为芽孢杆菌(Bacillussp.)。菌株HFE722在初始条件(发酵温度30℃,接种量为1%,自然pH,装液量为100 mL/250 mL,摇床转速为200 r/min)下培养36 h,测得发酵液上清液脂肪酶酶活为2.17 U/mL。优化后所得菌株HFE722产酶的最适发酵条件为:发酵温度30℃,发酵周期为36 h,接种量为1%(V/V),初始pH 7.0,装液量为50 mL/250 mL,摇床转速为160 r/min。在最佳发酵条件下,发酵液上清液酶活可达到5.8 U/mL,酶活较优化前提高了167.28%。Using olive oil as unique carbon source, a lipase-producing strain HFE722 was isolated from the waste of canteen by screening plates. Through 16S rRNA gene sequence determination and analysis, results showed that strain HFE722 was identified as a Bacillus sp. Strain HFE722 was incubated for 36 h in the initial fermentation condition （fermentation temperature 30 ~C, inoculum 1%, natural pH, loading volume 100 ml/250 ml, shaking speed 200 r/min）, the lipase activity of the fermentation broth was 2.17 U/ml. Single-factor method was used for optimizing the fermentation conditions, and then the optimum lipase production conditions were determined as follows： fermentation temperature 30 ℃, time 36 h, inoculum 1% （v/v）, initial medium pH 7.0, loading volume 50 ml/250 ml, and shaking speed 160 r/min. Under these fermentation conditions, the lipase activity of fermentation broth of strain HFE722 reached 5.8 U/ml, which was 167.28% higher than that of before optimization.

关 键 词：脂肪酶 筛选 鉴定 发酵条件优化 

分 类 号：Q815[生物学—生物工程]