摘要
为评估采用洋葱伯克霍尔德菌(BC16)和沙雷氏菌(JXJ-54)进行未灭菌发酵生产胞外脂肪酶的可行性,以相对脂肪酶活力为指标,对其未灭菌发酵条件进行单因素优化试验,并探究其对煎炸废油的降解性能。结果表明:BC16的最佳发酵条件为初始pH 9、发酵温度30℃、装样量20 mL、接种量3%(以装样量体积计,下同)、发酵时间20 h;JXJ-54的最佳发酵条件为初始pH 9、发酵温度20℃、装样量40 mL、接种量4%、发酵时间20 h。在灭菌和未灭菌发酵下的相对酶活力方面,BC16没有显著差异,而JXJ-54虽有极显著差异,但未灭菌发酵下的相对酶活力也达到了87%以上。在最佳未灭菌发酵条件下,BC16和JXJ-54对煎炸废油的降解率分别在24 h和28 h达到最高,分别为87.21%和84.52%,表明二者在餐厨油污治理及资源化利用方面具有一定的潜力。
To evaluate the feasibility of using Burkholderia cepacia(BC16) and Serratia marcescens.(JXJ-54) to produce extracellular lipase by unsterilized fermentation, using relative lipase activity as an indicator, their unsterilized fermentation conditions were optimized by single-factor experiments and their degradation capabilities of waste frying oil were explored. The results showed that the optimal fermentation conditions for BC16 were initial pH 9, fermentation temperature 30 ℃, sample volume 20 mL, inoculum volume 3 %(based on sample volume, the same below), and fermentation time 20 h. The optimal fermentation conditions for JXJ-54 were initial pH 9, fermentation temperature 20 ℃, sample volume 40 mL, inoculum volume 4 %, and fermentation time 20 h. In terms of relative enzyme activity between sterilized and unsterilized fermentation enzymes, BC16 showed no significant difference, while JXJ-54 had a significant difference, but the relative enzyme activity of unsterilized fermentation enzymes also reached over 87 %. Under the optimal unsterilized fermentation conditions, the degradation rate of maste frying oil by BC16 and JXJ-54 reached their highest values of 87.21 % and 84.52 %, at 24 h and 28 h, respectively, indicating their potential for kitchen oil pollution treatment and resource utilization.
作者
谢欣
肖钦平
李嘉
罗智超
石红璆
查代明
XIE Xin;XIAO Qinping;LI Jia;LUO Zhichao;SHI Hongqiu;ZHA Daiming(School of Pharmacy and Life Sciences,Jiujiang University,Jiujiang 332005,Jiangxi,China)
出处
《粮食与油脂》
北大核心
2025年第5期61-66,共6页
Cereals & Oils
基金
国家级大学生创新创业训练计划项目(202411843026)
国家自然科学基金(32360146)。
关键词
胞外脂肪酶
未灭菌发酵
煎炸废油
降解
extracellular lipase
unsterilized fermentation
waste frying oil
degradation
