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一株产脂肪酶菌株的筛选、鉴定及酶性质的研究

庄岩,夏文旭,雷晨瑶,肖宇轩,舒宗美,赵萍,陆界瑾,聂霖, 牛军

Food and Beverage Industry（2015）

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Abstract
本文对从土样中筛选出具有产脂肪酶的菌株Yz12进行显微镜检及分子鉴定,探索不同因素对菌株Yz12产酶条件的影响以及菌株Yz12酶学性质.结果表明,菌株Yz12最适温度为30℃;最适pH为8.0;碳源为橄榄油与蔗糖(3∶1);氮源为(NH4)2SO4与牛肉膏(1∶2)以及最佳发酵时间为72h.Yz12脂肪酶最适温度为30℃;最适pH为7.0;Ca2+能促进Yz12脂肪酶的活力.经镜检及分子鉴定后,确定菌株Yz12为米曲霉Aspergillus oryzae.
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