非酿酒酵母菌在自然发酵过程中产脂肪酶特性

Research on Characteristics of Lipase Production in Non-Saccharomyces Natural Fermentation Process

DOI：10.3969/j.issn.1673-1689.2014.09.014

中文关键词: 关键字： 非酿酒酵母菌 脂肪酶 酶学性质

英文关键词: non-saccharomyces, lipase, enzymatic properties

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中文摘要:

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。

英文摘要:

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.

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