工业微生物2011，Vol.41Issue(5)：11-16,6.DOI:10.3969/j.issn.1001-6678.2011.05.003
华根霉合成活性脂肪酶液态发酵菌体形态调控的研究
Studies on morphologic regulation of Rhizopus chinensis in submerged fermentation of lipase with synthetic activity
摘要
Abstract
Membrane-bound lipase with high activity produced by Rhizopus chinensis (CCTCC 2010021) could catalyze the synthesis of ester in non-aqueous phase and had potential applications in the production of flavor and fragrance compounds, biodiesel, and so on. Similar to other filamentous fungi, Rhizopus chinensis would form different morphologies in submerged fermentation, which influenced the production of membrane-bound lipase with synthetic activity obviously. Based on mycelial morphology and synthetic activity of Rhizopus chinensis lipase, the influences of fermentation conditions on the mycelial morphologies and lipase synthetic activity were investigated. The results showed that the medium volume, rotation speed and baffled flask remarkably influenced the Rhizopus chinensis morphology and the higher lipase synthetic activity could be obtained by clump mycelia. The optimized fermentation conditions for clump mycelia were as follows: medium volume 20 mL/250 flask, 200 r/min, initial pH 5. 5, inoculum 5 × 107 spores/mL. Under the optimized fermentation conditions, clump mycelia were formed and synthetic activity of Rhizopus chinensis lipase reached up to 1080 U/g.关键词
华根霉/脂肪酶/合成活性/菌体形态Key words
Rhizopus chinensis/ lipase/ synthetic activity/ mycelial morphology引用本文复制引用
周艺博,王栋,徐岩,朱增亮,李鸣..华根霉合成活性脂肪酶液态发酵菌体形态调控的研究[J].工业微生物,2011,41(5):11-16,6.基金项目
江苏省自然科学基金-创新学者攀登项目(BK2009003),国家重点基础研究发展计划(973计划No.2011CB710800),江苏高校优势学科建设工程资助项目. （BK2009003）
