The effects of solid-state fermentation (SSF) and submerged fermentation (SmF) and the addition of olive oil on the whole-cell lipase production by Rhizopus chinensis CCTCC M201021 were investigated.

• 主要对华根霉全细胞脂肪酶固态和液态两种发酵过程进行比较,并着重探讨不同培养方式下橄榄油对其合成活力和水解活力的影响。