摘要
对假丝酵母Candida sp.99-125发酵生产脂肪酶的过程中油脂代谢情况进行了研究。分析了发酵过程中甘油酯、油酸、棕榈酸等物质浓度随发酵时间的变化趋势,以及它们与菌体生长和产酶之间相互影响关系,结果发现油酸的消耗能够显著地促进脂肪酶的合成(油酸质量浓度从30 g/L降低到10 g/L),并且细胞对油酸和棕榈酸的利用没有选择性,最终发酵脂肪酶活力可达8 000 U/mL。
The metabolism of lipids in Candida sp. 99-125 fermentation tion of glyceride, oleic acid and palmic acid in the fermentation process concentration, their relationship with cell growth and lipase production was investigated. The consump- , the changes in their respective were the aims, which indicated the consumption of oleic acid significantly contributed to the synthesis of lipase. Oleic acid content was reduced from 30 g/L to 10 g/L. The Candida sp. 99-125 utilized oleic acid and palmic acid with no selectivity. The final lipase activity reached 8 000 U/mL.
出处
《生物加工过程》
CAS
CSCD
2008年第1期47-50,共4页
Chinese Journal of Bioprocess Engineering
基金
国家自然科学基金资助项目(20576013)
国家973资助项目(2003CB716002)
北京市自然基金资助项目(2071002)
北京市科技计划资助项目(D0205004040211)
国家杰出青年基金资助项目(20325622)
关键词
发酵
甘油酯
脂肪酶
油酸
棕榈酸
fermentation
glyceride
lipase
oleic acid
palmic acid
