中国食品学报2017，Vol.17Issue(2)：69-76,8.DOI:10.16429/j.1009-7848.2017.02.010
洋葱伯克霍尔德菌产脂肪酶的条件研究
Studies on the Lipase-producing Conditions of Burkholderia cepacia
摘要
Abstract
Burkholderia cepacia ZF-16 screened from intestinal contents of eel was used as an experimental strain.The medium components and fermentation conditions for lipase production of strain ZF-16 were studied by single factor and uniform design tests.The optimum lipase-producing conditions were obtained and as follow:corn starch 0.5％,peptone 3％,olive oil 10.0％ (volume fraction),MgSO4·7H2O 0.05％,K2HPO4 0.1％,initial pH of medium 6.0～7.0,fermentation temperature 30 ℃,liquid volume 50 mL/250 mL,inoculum size 2.0％ (volume fraction),inoculum age 18 h,fermentation time 68 h.Under these conditions,the lipase activity of B.cepacia ZF-16 reached 72.59 U/mL,471％ higher than that before optimization (12.71 U/mL).关键词
洋葱伯克霍尔德菌/脂肪酶/培养基优化/发酵条件优化Key words
Burkholderia cepacia/lipase/optimization of medium/optimization of fermentation conditions引用本文复制引用
林仙菊,叶秀云,周智敏,王巧煌,林娟..洋葱伯克霍尔德菌产脂肪酶的条件研究[J].中国食品学报,2017,17(2):69-76,8.基金项目
国家海洋局海洋公益性行业科研专项(201305015) （201305015）
福建省海洋高新产业发展专项(闽海洋高新[2013] 20号) （闽海洋高新[2013] 20号）
