产脂肪酶菌株的筛选、鉴定及发酵培养基优化  

Screening and identification of lipase producing strain and optimization of the fermentation medium

作　　者：贺秋红 巩志金 颜梅[1] HE Qiuhong;GONG Zhijin;YAN Mei(College of Life Science,Qufu Normal University,Qufu 273100,China)

机构地区：[1]曲阜师范大学生命科学学院

出　　处：《中国酿造》2019年第10期84-88,共5页China Brewing

基　　金：山东省自然科学基金培养基金(ZR2019PB015)

摘　　要：该研究从自然界筛选出一株脂肪酶产生菌株,鉴定其种属并对其发酵培养条件进行研究。采集富油水样,利用罗丹明B培养基进行初筛,结合形态观察、生理生化试验和16S r DNA序列分析进行菌种鉴定,建立系统发育树。结果表明,筛选出一株产脂肪酶的细菌U5,经鉴定为枯草芽孢杆菌(Bacillus subtilis)。通过单因素试验和响应面试验设计对发酵培养基中三丁酸甘油酯、葡萄糖、尿素添加量进行发酵优化。结果表明,最佳的发酵培养基组分为:三丁酸甘油酯2.0%(V/V),葡萄糖9 g/L,尿素8 g/L。在此优化条件下,粗脂肪酶酶活为4.3 U/m L,比优化前的酶活提高了16.22%。A lipase-producing strain was screened from nature, the species was identified and the fermentation conditions were studied. The oil-rich water samples were collected and the strain was screened by rhodamine B medium. The strain was identified by morphological observation, physiological and biochemical test and 16S rDNA sequence analysis, and the phylogenetic tree were established. The results showed that a lipase-producing bacterium U5 was selected and identified as Bacillus subtilis. The fermentation medium formula was optimized by single factor and response surface methodology as follows: tributyrin 2.0%(V/V), glucose 9 g/L and urea 8 g/L. Under the condition, the lipase activity was 4.3 U/ml, which was 16.22% higher than that of before optimization.

关 键 词：脂肪酶 菌株筛选 枯草芽孢杆菌 发酵培养基 优化 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]