İhsan REZZUKOĞLU, Sema AGÜLOĞLU FİNCAN, Barış ENEZ

Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu

Bu çalışmada, peynir altı suyundan, ekonomik ve biyoteknolojik olarak fayda sağlamak amacıyla laktik asit bakterileri izole edildi. İzole edilen bakteriler morfolojik, fizyolojik ve biyokimyasal testler yardımıyla tanımlandı. Bakterilerin ekstraselüler α-amilaz üretme yeteneği araştırıldı. En iyi α -amilaz aktivitesi gösteren Lactococcus sp. PS2A ile çalışmalara devam edildi. Lactococcus sp. PS-2A bakterisinin kok yuvarlak şekilli, Gram pozitif, katalaz negatif, hareketli olduğu belirlendi. Bakteri üremesinin optimum koşulları pH 7.0, 35°C ve 16. saat olarak tespit edildi. Lactococcus sp. PS2A’nın en yüksek α-amilaz aktivitesini; LB besi yerinde, pH 7.0, 35°C ve 20. saatte gösterdiği belirlendi. Karbon kaynaklarında %1’lik çözünebilir nişastanın α-amilaz üretimini iki kat arttırdığı saptandı. Azot kaynaklarından %1’lik amonyum klorür ile α-amilaz üretiminin arttığı tespit edildi

Anahtar Kelimeler:

peynir altı suyu, laktik asit bakterisi, α-amilaz, üretim, karakterizasyon

Production and characterization of ?-amylase from lactic acid bacteria isolated with whey

In this study, lactic acid bacteria were isolated from whey, to provide economic and biotechnological benefits. These bacteria which were isolated were described with the aid of morphological, physiological, and biochemical tests and named as PS-2A, PS-3B, PS-3C and PS-4B. And then, by investigating extracellular α–amylase production capabilities of these bacteria, PS-2A bacterium which showed the best activity was selected. It was found that bacterium PS-2A was round-like, Gram positive, catalase negative, active. For produce the PS-2A; the optimum incubation time as 16th hours, optimum pH as 7.0 and optimum incubation temperature was determined as 35°C. It was found that PS-2A conducted its optimum α–amylase activity at the 20th hour in LB medium performed, and optimum pH and temperature values of α–amylase activity were 7.0 and 35°C, respectively. In carbon sources; 1% soluble starch was increased the α–amylase production 2 fold. In nitrogen sources; it was determined that with 1% ammonium chlorid the α–amylase production was increased

Keywords:

whey, lactic acid bacteria, -amylase, production, characterization,

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