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中文摘要：
利用单因素筛选和正交试验对Burkholderia sp.SYBC LIP-Y发酵产酶的液体培养基和发酵条件进行了优化,其优化配方为：可溶性淀粉10g/L、牛肉膏15g/L、NaNO30.252g/L、橄榄油40ml/L、Tritonx-10010ml/L、初始pH7.5、接种量10%（V/V）,脂肪酶酶活达到85.23U/ml,是优化前的3.63倍。通过对双水相纯化得到的脂肪酶进行酶学性质研究,确定该酶反应的最适pH为10.0,最适温度为30℃,40℃下保温60min酶活性还有80%以上,该脂肪酶为低温脂肪酶,热稳定性好,具有一定的耐醇性,应用前景广阔。
英文摘要：
The medium and condition of liquid fermentation for the yield of lipase of Burkholderia sp.SYBC LIP-Y were optimized with single factor experiment and orthogonal design.The most suitable medium was formulated with the ingredients：10 g/L tragantine,15 g/L beef extract,0.252 g/L NaNO3,40 ml/L olive oil,10 ml/L Triton x-100,pH 7.5,and 10% （V/V） of the inoculum size.The lipase activity reached 83.85 U/ml,which was 3.63 folds of that before optimization.Properties of the lipase after purification by aqueous two-phase system was studied.The optimum pH and temperature of the purified enzyme were 10.0 and 30℃ respectively.About 80% of the original activity is maintained by heating at 40℃ for 60 minutes.The lipase belonged to the cold-active lipase.Good temperature stability and resistant to alcohol were proved.There had wide application fields that can be believed.
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