脂肪酶产生菌的分离筛选及菌株鉴定

摘要

以富含油脂的土壤、菜籽等为脂肪酶菌株分离材料，分离得到11株脂肪酶产生菌株；对产酶活力高的菌株进行酶学性质实验，测得其所产酶最适作用pH为7，最适温度为40℃，酶活力为34.55 U。在pH为8.5和35℃时酶具有良好的稳定性。采用形态学及rDNA-ITS序列分析法进行鉴定。结果表明，分离、筛选出的性能较理想的产脂肪酶菌株为米曲霉（Aspergillus oryzae）。%Isolating good microorganisms which produce lipase from oil contaminated soil and oil-rich rapeseed , 11 Lipase Production microorganisms are isolated, Its enzymatic properties were studied, the optimum pH was 7, optimum temperature is 40℃, the lipase activity was 34.55 U. The lipase was relatively stable in pH 8.5 and at 35℃. The identification by morphology and rDNA-ITS order analytical method. The result showed that the strains isolated and screened ideal performance of lipase producing was Aspergillus oryzae (Aspergillus oryzae).