食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
17期
103-106
,共4页
刘雅琴%任玉锋%周杰%龚洪兵
劉雅琴%任玉鋒%週傑%龔洪兵
류아금%임옥봉%주걸%공홍병
脂肪酶%酶学性质%分离筛选%鉴定
脂肪酶%酶學性質%分離篩選%鑒定
지방매%매학성질%분리사선%감정
lipase%enzymatic properties%isolation and screen%identification
以富含油脂的土壤、菜籽等为脂肪酶菌株分离材料，分离得到11株脂肪酶产生菌株；对产酶活力高的菌株进行酶学性质实验，测得其所产酶最适作用pH为7，最适温度为40℃，酶活力为34.55 U。在pH为8.5和35℃时酶具有良好的稳定性。采用形态学及rDNA-ITS序列分析法进行鉴定。结果表明，分离、筛选出的性能较理想的产脂肪酶菌株为米曲霉（Aspergillus oryzae）。
以富含油脂的土壤、菜籽等為脂肪酶菌株分離材料，分離得到11株脂肪酶產生菌株；對產酶活力高的菌株進行酶學性質實驗，測得其所產酶最適作用pH為7，最適溫度為40℃，酶活力為34.55 U。在pH為8.5和35℃時酶具有良好的穩定性。採用形態學及rDNA-ITS序列分析法進行鑒定。結果錶明，分離、篩選齣的性能較理想的產脂肪酶菌株為米麯黴（Aspergillus oryzae）。
이부함유지적토양、채자등위지방매균주분리재료，분리득도11주지방매산생균주；대산매활력고적균주진행매학성질실험，측득기소산매최괄작용pH위7，최괄온도위40℃，매활력위34.55 U。재pH위8.5화35℃시매구유량호적은정성。채용형태학급rDNA-ITS서렬분석법진행감정。결과표명，분리、사선출적성능교이상적산지방매균주위미곡매（Aspergillus oryzae）。
Isolating good microorganisms which produce lipase from oil contaminated soil and oil-rich rapeseed , 11 Lipase Production microorganisms are isolated, Its enzymatic properties were studied, the optimum pH was 7, optimum temperature is 40℃, the lipase activity was 34.55 U. The lipase was relatively stable in pH 8.5 and at 35℃. The identification by morphology and rDNA-ITS order analytical method. The result showed that the strains isolated and screened ideal performance of lipase producing was Aspergillus oryzae (Aspergillus oryzae).
