季也蒙毕赤酵母ypy17产脂肪酶条件的优化

摘要

A lipase producing yeast Pichia guilliermonda ypyl7 was isolated from the coastal water of Yangpu in Hainan. Plackett-Burman design and response surface methodology (RSM) were used to optimize the production conditions of lipase. The results showed that olive oil, initial pH and K2HPO4 were the most significant factors influencing lipase production. The optimized composition of medium was olive oil 31.57 g/L, (NH4)2SO4 10.00 g/L, NaCl 30.00 g/L, K2HPO4 1.16 g/L, initial pH 7.30. After optimization, the lipase activity was 18.20 U/mL.%从海南洋浦近海岸分离到1株产脂肪酶的酵母菌株,经鉴定为季也蒙毕赤酵母(Pichia guilliermondii),利用Plackett-Burman设计对发酵条件进行了筛选.结果表明,橄榄油、初始pH值和K2HPO4浓度对脂肪酶生产具有显著的影响；利用响应面法对3个因子进行了优化,获得了最佳发酵条件为橄榄油31.57 g/L,硫酸铵10.00g/L,NaCl 30.00 g/L,K2HPO4 1.16 g/L,初始pH值7.30,28℃培养72 h,脂肪酶活力达到18.20 U/mL.