德氏乳杆菌保加利亚亚种所产脂肪酶的酶学性质及特性

Enzymatic properties of lipase and characteristics production by Lactobacillus delbrueckii subsp. bulgaricus.

作者信息

el-Sawah M M, Sherief A A, Bayoumy S M

机构信息

Microbiology Department, Faculty of Agriculture, Mansoura University, Egypt.

出版信息

Antonie Van Leeuwenhoek. 1995;67(4):357-62. doi: 10.1007/BF00872935.

DOI:10.1007/BF00872935

PMID:7574552

Abstract

Some properties of an extracellular lipase produced by Lactobacillus delbrueckii subsp. bulgaricus were studied. Maximum enzyme activity was found against olive and butter oil as enzyme substrates. Addition of 9% acacia gum, 0.1% Na-deoxycholate and 0.01 M CaCl2 to the enzyme reaction mixture increased-lipase activity from 5.3 to 14.5 (FFA/mg protein/minute) at pH 6.0 and at 40 degrees C. Maximum lipase production was reached in the presence of glucose as a sole source of carbon, wheat bran as nitrogen source, olive oil as a sole lipid source and butyric acid as fatty acid supporting the growth medium. An initial pH value of the culture medium of 6.0 and a temperature of 35 degrees C gave the highest lipolytic activity.

摘要

研究了德氏乳杆菌保加利亚亚种产生的一种胞外脂肪酶的一些特性。以橄榄油和黄油作为酶底物时发现酶活性最高。在酶反应混合物中添加9%阿拉伯胶、0.1%脱氧胆酸钠和0.01 M氯化钙，在pH 6.0和40℃条件下，脂肪酶活性从5.3（脂肪酸毫克蛋白/分钟）提高到14.5。以葡萄糖作为唯一碳源、麦麸作为氮源、橄榄油作为唯一脂质源以及丁酸作为支持生长培养基的脂肪酸时，脂肪酶产量达到最高。培养基初始pH值为6.0、温度为35℃时，脂解活性最高。