摘要
脂肪酶的应用受限于其酶学性质。高温稳定性的脂肪酶因在食品、油脂加工和生物能源等领域的广泛应用而备受青睐。本研究综合富含油脂的自然环境对脂肪酶生产菌株的富集作用以及高温湿热环境对酶的定向选择,从中国传统食品蒸饺的蒸笼屉中筛选产脂肪酶微生物。通过气相色谱和MIS标准软件系统对分离的细菌进行脂肪酸谱分析,辅以形态、生理和产酶等特征,对产脂肪酶微生物进行菌种鉴定。分离筛选到67株可培养微生物,罗丹明橄榄油琼脂平板初筛结果表明,其中21株为产胞外脂肪酶微生物,包括丝状真菌7株,多为曲霉属;酵母6株,细菌8株。细菌菌种分类鉴定结果表明,8株细菌分别隶属于不动杆菌属、假单胞菌属、芽孢杆菌属和葡萄球菌属4个属的5个种。本研究结果表明,中国传统食品蒸饺的蒸笼中具有丰富的生物安全性的微生物资源,为挖掘新型的耐热脂肪酶资源提供了基础。
The industrial application of lipases is strictly limited by their properties. And thermostable lipases are favorable biocatalyst due to their wide requirement in food industry, lipid processing and bio-energy. Combined with the enrichment of hpase producing microorganism in lipid-rich environment and directed selection of thermostable lipase in condition of high temperature and moisture, the steamers of Chinese dumpling are considered and chosen as an good resource for screening of lipase producing strains. The strain identification of screened lipase producing bacteria were performed by fatty acid profiling using Gas chromatography and MIS standard systems, assisted with morphological, physiological and enzymatic characteristics. 67 strains were isolated, and 21 strains among of them, according to their olive oil hydrolysis activity in the screening medium plates, were identified to produce extracellular lipase including 7 strains of filamentous fungi, 6 strains of yeast and 8 strains of bacteria. Strain identification of bacteria has revealed that these 8 strains are classified to Acinetobacter, Pseudomonas, Bacillus and St（qghylococcus 4 genera and 5species. In this study, it is proved that Chinese dumpling＇s steamers are abundant in food grade safe microbiological resource, and this research has provided some basis for exploration of novel thermostable lipase.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第4期189-196,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重大科技专项(2012C12005-2)
浙江省重点研发计划(2017C02009)
浙江省农业生物资源生化制造协同创新中心开放基金项目(2016KF0048)
关键词
脂肪酶
微生物
脂肪酸谱
菌种鉴定
定向筛选
lipase
microorganism
fatty acid profiling
strain identification
directed selection
