]*>","")" /> Study on the Fermentation Condition and the Enzymatic Properties of an Alkaline Lipase-Producing Strain
Xinjiang Agricultural Sciences

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Study on the Fermentation Condition and the Enzymatic Properties of an Alkaline Lipase-Producing Strain

ZHANG Zhi-dong;MAO Jun;TANG Qi-yong;SUN Jian;Chu Ming   

  • Received:2007-01-25 Revised:2007-01-25 Online:2007-01-25 Published:2007-01-25

碱性脂肪酶产生菌的发酵条件及酶学性质研究

张志东;茆军;唐琦勇;孙建;楚敏   

  1. 新疆农科院微生物所,乌鲁木齐,830091





摘要： 研究1株碱性脂肪酶产生菌L198发酵条件及酶学性质.结果表明,产酶发酵培养基为(;):豆饼粉1.0,玉米浆1.0,葡萄糖1.0,K2HPO4 0.5,NaNO3 0.5.500 mL三角瓶装液50 mL,30℃,180 r/min摇床培养40 h.酶学性质研究:最适反应温度为40℃,最适pH 9.0;在pH 8～10稳定.其热稳定性较好,在20～40℃放置6 h后仍可以保持较好酶活力.金属离子Na+、 K+对酶活有显著激活作用,而Cu2+对酶活有显著抑制作用,而K+、Mg2+、Fe+对酶活有抑制作用.