中国饲料2024,Issue(17) :32-39.DOI:10.15906/j.cnki.cn11-2975/s.2023090024-07

吡咯伯克霍尔德氏菌JK-SH007产脂肪酶发酵条件优化及酶学特性

Fermentation optimization and enzymatic characterization of lipase-producing antagonistic bacteria Burkholderia pyrrocinia JK-SH007

白凤麟 赵波 叶建仁 任嘉红
中国饲料2024,Issue(17) :32-39.DOI:10.15906/j.cnki.cn11-2975/s.2023090024-07

吡咯伯克霍尔德氏菌JK-SH007产脂肪酶发酵条件优化及酶学特性

Fermentation optimization and enzymatic characterization of lipase-producing antagonistic bacteria Burkholderia pyrrocinia JK-SH007

白凤麟 1赵波 1叶建仁 2任嘉红1
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作者信息

  • 1. 长治学院生命科学系,山西长治 046011
  • 2. 南京林业大学林学院,江苏南京 210037
  • 折叠

摘要

为提高内生生防菌吡咯伯克霍尔德氏菌JK-SH007 发酵产脂肪酶的能力,并确定该菌株脂肪酶的酶学性质,通过单因子试验和正交设计试验,优化该菌株产脂肪酶的发酵培养条件,初步考察了温度、pH、金属离子和有机溶剂对其活性的影响.结果显示:JK-SH007 菌株产脂肪酶最优培养基组成及发酵条件为:葡萄糖 15 g/L,蛋白胨 20 g/L,K2HPO4 2.5 g/L,花生油 400 μL/50 mL,初始pH 8.0,发酵温度 33℃.该脂肪酶反应最适温度为 60℃,且在 50~60℃条件下具有良好热稳定性;反应最适pH为 8.0,在pH 5.0~10.0 活性稳定;该脂肪酶对甲醇、乙醇、乙酸乙酯的耐受性好,具有较高甲醇抗性.研究结果表明,该酶对温度和pH均具有较宽的适应度,具有开发成生物催化剂的潜力.

Abstract

To improve the production of lipase from endophytic antagonistic bacteria Burkholderia pyrrocinia JK-SH007 and analyze its enzymatic properties,single factor test and orthogonal design method were performed to determine the optimal conditions of lipase-producing for strain JK-SH007.The impact of temperature,pH and organic solvents on lipase catalytic reaction was also investigated.The results showed that the optimum operating conditions were found as glucose 15 g/L,peptone 20 g/L,K2HPO4 2.5 g/L,peanut oil 400 μL/50mL,at pH 8.0 and 33℃ .The optimal temperature and pH were 60℃ and 9.0,respectively.The lipase was stable between temperature 50~60℃ and pH 5.0~10.0.Moreover,the lipase had solid tolerance to methanol,ethanol and ethyl acetate,especially to methanol.The lipase had a wider fitness for temperature,pH and possess favorable characteristics to meets the basic requirements of biodiesel catalyst.This work provided important clues for the exploitation and utilization of JK-SH007 in environment management and industrial production.

关键词

脂肪酶/吡咯伯克霍尔德氏菌/发酵条件/酶学性质

Key words

lipase/Burkholderia pyrrocinia/fermentation conditions/enzymatic characterization

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出版年

2024
中国饲料
中国饲料工业协会

中国饲料

北大核心
影响因子:0.577
ISSN:1004-3314
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