| 海洋青霉碱性脂肪酶液态发酵和部分酶学性质研究 |
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| 引用本文： | 穆文侠,潘仁瑞,郑敏,刘斌,蔡敬民. 海洋青霉碱性脂肪酶液态发酵和部分酶学性质研究[J]. 食品与发酵工业, 2007, 33(3): 37-40 |
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| 作者姓名： | 穆文侠 潘仁瑞 郑敏 刘斌 蔡敬民 |
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| 作者单位： | 1. 安徽农业大学生命科学学院,安徽合肥,230036;合肥学院生物与环境工程系,安徽合肥,230022
2. 合肥学院生物与环境工程系,安徽合肥,230022 |
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| 基金项目： | 安徽省优秀青年科技基金;合肥学院校科研和教改项目 |
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| 摘 要： | 从海洋菌中分离筛选到1株碱性脂肪酶产生菌H-19,对该菌产脂肪酶的液态发酵条件进行了优化,优化后的培养基组成(%):葡萄糖0.5,大豆油1.0,蛋白胨1.0,(NH4)2SO40.5,NaCl 2.75,KCl 0.1,MgCl20.5,MgSO4.7H2O 0.2,CaCl20.05;发酵培养基起始pH8.0,发酵温度28℃,摇床转速180 r/min,发酵周期48 h,脂肪酶的活力可达17.43 IU/mL。酶的最适反应pH为9.4,最适温度36℃,半失活温度为60℃。
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| 关 键 词： | 海洋青霉H-19 碱性脂肪酶 液态发酵 酶学性质 |
| 修稿时间： | 2006-10-31 |
Fermentation and Properties of Alkaline Lipase from Marine Fungus Penicillium sp. H-19 |
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| Mu Wenxia,Pan Renrui,Zheng Min,Liu Bin,Cai Jingmin. Fermentation and Properties of Alkaline Lipase from Marine Fungus Penicillium sp. H-19[J]. Food and Fermentation Industries, 2007, 33(3): 37-40 |
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| Authors: | Mu Wenxia Pan Renrui Zheng Min Liu Bin Cai Jingmin |
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| Affiliation: | 1.College of Life Sciences, Anhui Agriculture University, Hefei 230036, China;2. Department of Biological and Environmental Engineering, Hefei University, Hefei 230022 |
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| Abstract: | The main factors affecting the alkaline lipase production by marine fungus H-19 were studied.The results showed that the optimal fermentation medium for lipase production was:glucose 0.5%,soybean oil 1.0%,peptone 1.0%,(NH4)2SO4 0.5%,NaCl 2%,KCl 0.1%,MgCl2 0.5%,MgSO4·7H2O 0.2%,and CaCl2 0.05%.The optimal initial pH and inoculums were 8.0 and 1.0mL respectively.Under optimal conditions,the yield of lipase activity in a shake-flask with a speed of 180 r/min at 28℃ reached 17.43 IU/mL after 48 h cultivation.The optimum reaction temperature and pH of Alkaline lipase was 36℃ and 9.4.The temperature to lose 50% activity of the enzyme was 60 ℃. |
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| Keywords: | Marine Penicillum H-19 alkaline lipase liquid state fermentation lipase properties |
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