传统发酵豆酱中产脂肪酶菌株的筛选

脂肪酶属于羧基酯水解酶类，能将甘油三酯逐步地水解成甘油和脂肪酸。该研究从东北三省传统的家庭自制豆酱上获得纯培养真菌389株，通过三丁酸甘油酯平板法初筛获得具有脂肪酶活性的菌株41株，其中青霉属的真菌27株、曲霉5株、毛霉3株、犁头霉2株、酵母菌1株、镰孢菌2株、帚霉菌1株。结果表明，青霉属的真菌无论从数量还是酶活都高于其他属的真菌，其中橘灰青霉（Penicillium aurantiogriseum）数量最多。在分离到的菌株中，毛霉属的卷枝毛霉（Mucor circinelloides）酶活最高，是具有生物催化潜力的功能菌株。

Screening of lipase-producing strains from traditional fermented soybean paste

Lipase belongs to carboxylic ester hydrolytic enzymes, and it can gradually hydrolyze triglyceride into glycerol and fatty acids. 389 strains of pure culture fungi were obtained from the traditional homemade soybean paste in northeast three provinces. 41 strains with the lipase activity were preliminarily screened by glyceryl tributyrate plate method, including 27 Penicillium spp, 5 Aspergillus spp, 3 Mucor spp, 2 Absidia spp, 1 Saccharomycetes sp, 2 Fusarium spp, 1 Scopulariopsis sp. Results indicated that the quantity and enzyme activity of Penicillium fungus were better than that of other fungi. The quantity of Penicillium aurantiogriseum was the largest among all strains. The enzyme activity of Mucor circinelloides was the highest in that of screened strains, and it was the functional strain with biocatalysis potential.