摘要
通过研究新疆葡萄自然发酵过程中分离鉴定的24株酵母菌,对不同菌株的产脂能力进行研究,通过对其酶活测定得到高产脂肪酶菌株Y13。通过对其进行产脂肪酶学特性研究,利用酶学特性进一步优化发酵培养条件,得出最适培养温度为39℃,最适pH为7.0,Ca2+可促进酶的发酵,最适培养时间为65 h。
By studying the natural fermentation of grape Xinjiang isolation and identification of 24 yeast,lipid production capacity of different strains to study.Getting them through high-yield lipase activity measured strain Y13.Through its research capacity fat enzymatic properties,the use of enzymatic properties further optimized fermentation conditions：optimum temperature is 39 ℃,the optimum pH is 7.0,Ca2＋ can promote enzyme fermentation,the optimal incubation time is 65 h.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2014年第9期976-980,共5页
Journal of Food Science and Biotechnology
基金
兵团青年创新基金项目(2013CB011)
兵团工业科技攻关项目(P20136500002-1146)
关键词
非酿酒酵母菌
脂肪酶
酶学性质
non-saccharomyces
lipase
enzymatic properties
