洋葱伯克霍尔德菌0107产脂肪酶发酵条件优化研究

[目的]对洋葱伯克霍尔德菌（Burkholderia cepacia）0107产脂肪酶发酵条件进行优化。[方法]探讨碳源、氮源、诱导物和pH值等条件对产脂肪酶的影响。[结果]较为合适的培养基组成为玉米粉1.50%,蛋白胨1.50%,橄榄油1.00%,K2HPO40.20%,MgSO40.05%。较优化的培养条件为：起始pH值9.0,30℃培养60h,酶活达9.15U/ml,与初始相比酶活提高1.7倍。酶的最适pH值和温度分别为8.5和所60℃,70℃保温2h酶活稳定,这些性质都有利于对动植物油脂的转酯化。[结论]该研究为洋葱伯克霍尔德菌0107所产酶的广泛应用奠定了基础。

Optimization of the Fermentation Conditions of Lipase Produced by Burkholderia cepacia 0107

[Objective] The research aimed to optimize the fermentation conditions of lipase produced by Burkholderia cepacia 0107.[Method] The influences of carbon sources,nitrogen sources,inducer and pH value on lipase production were studied.[Result] The optimal medium was as follows:1.50% corn meal,1.50% peptone,1.00% olive oil,0.20% K2HPO4,0.05% MgSO4.The optimal culture conditions were as follows:initial pH value of 9.0,and inoculating at 30 ℃ for 60 h.The enzyme activity reached 9.15 U/ml,increased 1.7 times as the initial activity.The optimum pH value and temperature were 8.5 and 60 ℃ respectively.The enzyme activity was stable under 70 ℃ for 2 h.These properties of enzyme were beneficial to the transesterification of oil.[Conclusion]The study can lay foundation for widely applying lipase produced by Burkholderia cepacia 0107.