诱变选育脂肪酶高产菌株及其酶学性质

天然产物研究与开发 ›› 2011, Vol. 23 ›› Issue (3): 512-516.

诱变选育脂肪酶高产菌株及其酶学性质

邓欣1，方真1*，张帆1,2，龙运多1，曾虹燕2

1中国科学院西双版纳热带植物园昆明分部生物能源组，昆明 650223；2湘潭大学化工学院，湘潭 411105

收稿日期:2010-01-05 出版日期:2011-06-25 发布日期:2011-08-08
通讯作者: zhenfang@xtbg.ac.cn
基金资助:
国家高技术研究发展计划资助项目（2003AA214061），中国科学院知识创新工程重要方向性项目（KSCX2-YW-G-075）

Mutation Breeding of High-yield Lipase Strain and Properties of Lipase

DENG Xin1, FANG Zhen1*, ZHANG Fan1, 2, LONG Yun-duo1, ZENG Hongyan2

1Biomass group, Xishuangbanna tropical botanical garden, Chinese academy of sciences, Kunming 650223, China; 2School of chemical engineering, Xiangtan University, Xiangtan 411105

Received:2010-01-05 Online:2011-06-25 Published:2011-08-08

摘要/Abstract

摘要：

面包干酵母（Saccharomyces cerevisiae）为出发菌株，对其进行紫外和微波复合诱变，得高产突变菌株DX213，高产突变菌株酶活力为635 U/mL，为出发菌株的1.69倍。菌株富集培养5代，遗传性状稳定。DX213菌株的最优产脂肪酶条件为：培养温度30 ℃和培养液pH 7.5。酶学性质研究表明：脂肪酶的最适温度40 ℃、最适pH为7.5、脂肪酶在40 ℃以下稳定。Fe³⁺离子对脂肪酶有激活效应，当Fe³⁺离子浓度为0.04 g/mL时，脂肪酶酶活力高达720 U/mL。

关键词: 微波, 菌株, 活性, 面包干酵母, 诱变

Abstract:

The mutation strain DX213 was obtained by UV and microwave treatment from Saccharomyces cerevisiae. Its enzymatic activity was 635 U/mL, enhanced by 69%. The genetic characters were stable after enrichment culture for five generations. The optimal conditions for producing lipase were culture temperature of 30 ℃ and pH of 7.5. Enzymatic properties were studied and found that the optimal temperature and pH for the lipase were 40 ℃ and 7.5, respectively. The enzymatic activity kept stable below 40 ℃. Fe³⁺had an activating effect on lipase. The enzymatic activity went up to 720 U/mL when the Fe³⁺concentration was 0.04 g/mL.

Key words: microwave, strain, activity, Saccharomyces cerevisiae, mutation

中图分类号:

TQ645.1 Q814.9

邓欣，方真，张帆，龙运多，曾虹燕. 诱变选育脂肪酶高产菌株及其酶学性质[J]. 天然产物研究与开发, 2011, 23(3): 512-516.

DENG Xin, FANG Zhen, ZHANG Fan, LONG Yun-duo, ZENG Hong-yan. Mutation Breeding of High-yield Lipase Strain and Properties of Lipase[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2011, 23(3): 512-516.

参考文献 16

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