Hydrolysis of Fish Oil by Olive Oil-Induced Vibrio sp. Lipase

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タイトル別名
  • オリーブ油誘導ビブリオ属リパーゼによる魚油の加水分解

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抄録

A potent marine bacterium of genus Vibrio for lipase production was isolatedfrom the red tides and tentatively named VB-5.The strain VB-5 showed the optimal production of lipase when cultivated at 20°Cfor 48 hr in a medium composed of casitone, proteose peptone, yeast extract, naturalseawater and olive oil. The lipase activity from the strain VB-5 was enhanced byadding 0.33% olive oil to the medium. The olive oil-induced lipase had an optimalpH of 10 for activity at 25°C. The lipase hydrolyzed all ester bonds of triacylglycerolregardless of their positions. The lipase from the strain VB-5 was capable of liberating icosapentaenoic and docosahexaenoic acids along with palmitic and oleicacids from fish oil.

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詳細情報 詳細情報について

  • CRID
    1050845763818331392
  • NII論文ID
    120004225359
  • NII書誌ID
    AN00040498
  • ISSN
    0453087X
  • Web Site
    http://hdl.handle.net/10232/14364
  • 本文言語コード
    en
  • 資料種別
    departmental bulletin paper
  • データソース種別
    • IRDB
    • CiNii Articles

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