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Fermentation and Properties of Alkaline Lipase from Marine Fungus Penicillium sp. H-19
Author(s): 
Pages: 37-40
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  海洋青霉H-19碱性脂肪酶液态发酵酶学性质;
Abstract: 从海洋菌中分离筛选到1株碱性脂肪酶产生菌H-19,对该菌产脂肪酶的液态发酵条件进行了优化,优化后的培养基组成(%):葡萄糖0.5,大豆油1.0,蛋白胨1.0,(NH4)2SO40.5,NaCl 2.75,KCl 0.1,MgCl2 0.5,MgSO4·7H2O 0.2,CaCl2 0.05;发酵培养基起始pH8.0,发酵温度28℃,摇床转速180 r/min,发酵周期48 h,脂肪酶的活力可达17.43 IU/mL.酶的最适反应pH为9.4,最适温度36℃,半失活温度为60℃.
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