食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
5期
113-115,116
,共4页
褶皱假丝酵母%脂肪酶%发酵%优化
褶皺假絲酵母%脂肪酶%髮酵%優化
습추가사효모%지방매%발효%우화
Candida rugosa%lipase%fermentation%optimization
对一株来源于海洋有产脂肪酶能力的褶皱假丝酵母产酶条件进行研究，探讨了碳源、氮源、pH、培养温度对该菌产脂肪酶的影响。结果显示：在摇瓶培养条件下，其最适产酶条件为：蔗糖5 g/L，橄榄油5 g/L， MgSO4·7H2O 1 g/L， K2HPO41 g/L，（NH4）2SO410 g/L，起始pH为7.0，接种量10%，在30℃、200 r/min下培养36 h，产酶能力达到4351.6 U/mL。该菌所产脂肪酶的最适反应pH为7.0，最适反应温度为37℃，Ca2+、Mg2+对酶活有一定的促进作用。
對一株來源于海洋有產脂肪酶能力的褶皺假絲酵母產酶條件進行研究，探討瞭碳源、氮源、pH、培養溫度對該菌產脂肪酶的影響。結果顯示：在搖瓶培養條件下，其最適產酶條件為：蔗糖5 g/L，橄欖油5 g/L， MgSO4·7H2O 1 g/L， K2HPO41 g/L，（NH4）2SO410 g/L，起始pH為7.0，接種量10%，在30℃、200 r/min下培養36 h，產酶能力達到4351.6 U/mL。該菌所產脂肪酶的最適反應pH為7.0，最適反應溫度為37℃，Ca2+、Mg2+對酶活有一定的促進作用。
대일주래원우해양유산지방매능력적습추가사효모산매조건진행연구，탐토료탄원、담원、pH、배양온도대해균산지방매적영향。결과현시：재요병배양조건하，기최괄산매조건위：자당5 g/L，감람유5 g/L， MgSO4·7H2O 1 g/L， K2HPO41 g/L，（NH4）2SO410 g/L，기시pH위7.0，접충량10%，재30℃、200 r/min하배양36 h，산매능력체도4351.6 U/mL。해균소산지방매적최괄반응pH위7.0，최괄반응온도위37℃，Ca2+、Mg2+대매활유일정적촉진작용。
The lipase producing conditions of Candida rugosa orinated the ocean were investigated including the effects of carbon and nitrogen sources,as well as pH and temperature.The optimal fermentation conditions for lipase production were as follow:sucrose 5 g/L, olive oil 5 g/L, MgSO4·7H2O 1 g/L, K2HPO4 1 g/L, (NH4)2SO4 10 g/L, initial pH 7, inoculation amount 10%,rotate speed 200 r/min for 36 h. Under the best conditions, a higher enzyme-producing capability reached 4 351.6 U/mL.The optimum pH and temperature of the lipase were 7.0 and 37℃,respectively, and the lipase activity could be stimulated by Ca2+,Mg2+.
