Effects of Olive Oil on Whole-cell Lipase Production of Solid-state and Submerged Fermentation by Rhizopus chinensis
- VernacularTitle:固液态发酵中橄榄油对Rhizopus chinensis全细胞脂肪酶的影响
- Author:
Shu-Yang SUN
;
Dong WANG
;
Yan XU
;
- Publication Type:Journal Article
- Keywords:
Rhizopus chinensis, Whole-cell lipase, Synthetic activity, Solid-state fermentation, Submerged fermentation, Olive oil
- From:
Microbiology
1992;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
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.
