Research on Characteristics of Lipase Production in Non-Saccharomyces Natural Fermentation Process

Abstract:

By studying the natural fermentation of grape Xinjiang isolation and identification of 24 yeast, lipid production capacity of different strains to study. Getting them through high-yield lipase activity measured strain Y13. Through its research capacity fat enzymatic properties, the use of enzymatic properties further optimized fermentation conditions: optimum temperature is 39 ℃, the optimum pH is 7.0, Ca2+ can promote enzyme fermentation, the optimal incubation time is 65 h.