固液态发酵中橄榄油对Rhizopus chinensis全细胞脂肪酶的影响

主要对华根霉全细胞脂肪酶固态和液态两种发酵过程进行比较，并着重探讨不同培养方式下橄榄油对其合成活力和水解活力的影响。结果表明：液态培养较有利于菌体生长，对脂肪酶的生产也有一定的促进作用。橄榄油的加入不仅有利于菌体生长、提高脂肪酶水解活力，更可使脂肪酶的合成活力显著增加，液态发酵下的效果更为明显。橄榄油在整个发酵过程中可能既作为碳源又是脂肪酶的诱导物。另外，全细胞脂肪酶的水解活力和合成活力在固液态发酵条件下均存在不对应性，表明华根霉可能产性质不同的脂肪酶同功酶。

Effects of Olive Oil on Whole-cell Lipase Production of Solid-state and Submerged Fermentation by Rhizopus chinensis

The effects of solid-state fermentation (SSF) and submerged fermentation (SmF) and the addition of olive oil on the whole-cell lipase production by Rhizopus chinensis CCTCC M201021 were investigated.Compared with SSF, higher biomass, hydrolytic activity and synthetic activity were observed in SmF.By the addition of olive oil, the synthetic activity of whole-cell lipase in both fermentations was enhanced significantly, especially in SmF, while the biomass and the hydrolytic activity were also increased.Hence, olive oil serves as both carbon source and the inducer of lipases in fermentation.It was also found that the synthetic activity of whole-cell lipase was not accordant to the hydrolytic activity during both SmF and SSF, suggesting that isoenzymes with difference in lipase properties may be produced by Rhizopus chinensis.