四川腊肉中产脂肪酶霉菌筛选及产酶条件研究

Study on screening of lipase mould and its enzyme-producing conditions in Sichuan bacon

对四川腊肉中高产脂肪酶霉菌进行分离鉴定,并对其产酶条件进行研究。以罗丹明B为显色剂,利用平皿生化反应法对四川腊肉中高产脂肪酶的霉菌进行筛选,对分离菌株进行分子生物学鉴定,研究其在不同时间、温度及初始p H条件下产酶情况。结果表明:分离获得一株产脂肪酶能力较强的霉菌,经鉴定为团青霉(Penicillium commune),其最适产酶条件为,当发酵时间为48h,温度为30℃,初始p H为8.0时,其脂肪酶活力可达384.05U/100m L。

The lipase fungi were isolated and identified from Sichuan bacon,and its enzyme-producing conditions were studied. Using Rhodamine B（RHB）as chromogenic agent,the fungus of high producing lipase from Sichuan bacon were screened by using agar biochemical reaction,and the isolated-strain was molecular biological identified,and the enzyme production situation were studied at different time,temperature and initial p Hs. The results showed that：an isolated mould strain which had strong ability to produce lipase,was identified as Penicillium commune,and the optimum conditions of producing enzyme were ：fermentation time was 48 h,temperature was 30 ℃,initial p H was 8.0,and the lipase activity could reach 384.05 U/100 m L.