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جداسازی باکتریهای تولیدکنندۀ آنزیم لیپاز از زیتون و بررسی اثر پارامترهای گوناگون بر تولید آنزیم در تخمیر حالت جامد | ||
مهندسی بیوسیستم ایران | ||
مقاله 12، دوره 46، شماره 3، مهر 1394، صفحه 315-325 اصل مقاله (1.36 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2015.56872 | ||
نویسندگان | ||
سمیرا مرادی1؛ سید هادی رضوی* 2؛ سید محمد موسوی3 | ||
1دانشجوی کارشناسی ارشد، دانشکدۀ مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران | ||
2استاد گروه علوم و صنایع غذایی، دانشکدۀ مهندسی و فناوری کشاورزی، پردیس کشاورزی و منابع طبیعی دانشگاه تهران | ||
3استادیار گروه بیوتکنولوژی، دانشکدۀ مهندسی شیمی، دانشگاه تربیت مدرس | ||
چکیده | ||
باکتری باسیلوس هوازی، مزوفیل، و لیپولیتیک (فعالیت آنزیمی U/ml40) از نمونۀ عصارۀ زیتون جداسازی شد. سویۀ جداسازیشده براساس مشخصات مورفولوژیکی و شیمیایی و ازطریق روش ملکولی توالییابی ژن 16 S rRNA شناسایی شد. تأثیر سوبسترای جامد )هستۀ انار آسیابشده، هستۀ انگور آسیابشده، و دانۀ گشنیز آسیابشده بهعنوان سوبسترای جامد استفاده شدند)، اندازۀ ذرات سوبسترا، محتوای رطوبت، و سرعت چرخش بهعنوان فاکتورهای تأثیرگذار بر تخمیر حالت جامد بررسی شد. فعالیت آنزیمی بهینۀ U/ml120 از محیط کشتی حاوی(w/w) 3درصد عصارۀ دانۀ گشنیز آسیابشده، g/l10 عصارۀ مخمر،g/l 25 روغن زیتون، محتوی رطوبت 70درصد، و سرعت چرخش rpm 170 بعد از 24 ساعت گرمخانهگذاری بهدست آمد که فعالیت آنزیمی در مقایسه با حالت قبل از بهینهسازی 07/3 برابر افزایش یافت. | ||
کلیدواژهها | ||
آنزیم لیپاز؛ باسیلوس؛ تخمیر حالت جامد؛ 16S rRNA | ||
عنوان مقاله [English] | ||
Isolation of Lipase producing bacteria from olive and the various parameter effect on enzyme production in solid state fermentation | ||
نویسندگان [English] | ||
Samira Moradi1؛ Seyed Hadi Razavi2؛ Seyyed Mohammad Mousavi3 | ||
1Farmer Garduate student, University College of Agriculture and Naturd Resaurces, University of Tehran | ||
2Professor, University College of Agriculture and Naturd Resaurces, University of Tehran | ||
3Assistant Professor, Faculty of Chenical Enginring University of Tarbiat Modarres | ||
چکیده [English] | ||
An aerobic, meophilic and lipolitic Bacillus.sp bacterium (lipase activity 40 U/ml) was isolated from the olive extract. This isolate was identified based on morphological and biochemical characterization and 16S rRNA gene sequence. Effect of the solid substrate (pomegranate seed ground, grape seed ground and coriander seed ground as a solid substrate), the substrate particle size, moisture content and rotation speed as factors affecting the solid state fermentation was studied.The optimum lipase activity (120 U/ml) was achieved at optimum levels of factors of coriander seed extract (3.0w/w), olive oil concentration (25 g/L), yeast extract (10 g/l), moisture content (70.0%), and agitation rate (170.0rpm) that lipase activity increased to 3.07-fold. | ||
کلیدواژهها [English] | ||
Lipase enzyme, Bacillus sp, 16S rRNA, Solid state fermentation | ||
مراجع | ||
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