AN ADAPTATION STRATEGY TO IMPROVE THE PROTEOLYTIC ACTIVITIES OF LACTIC ACID BACTERIA ISOLATED FROM PICKLES

Bu çalışmada turşulardan izole edilen bitki kaynaklı ve düşük proteaz aktivitesine sahip 10 adet laktikasit bakterisinin proteolitik aktivitesinin artırılması hedeflenmiştir. Bu amaçla, artan oranda pepton ilaveedilmiş MRS Broth besiyerinde 9 aşamalı adaptasyon, ardından süt tozu ilaveli MRS Broth besiyerinde 4aşamalı adaptasyon gerçekleştirilmiştir. Pepton adaptasyonunun 9. aşamasından sonra, yalnızca 6 adetLAB örneği başlangıca kıyasla bir miktar yüksek aktivite değeri göstermiş; bu aşamada en yüksek aktiviteyiPediococcus ethanoliduras 513 göstermiştir. 13. aşamada (süt tozu adaptasyonu), yalnızca Lactobacillusbuchneri 114, L. brevis 494 ve L. plantarum 380 örneklerinin aktivite değerleri 9. aşamaya göre birmiktar artmıştır. Sonuç olarak; pepton ve yağsız süt tozuna adaptasyon çalışmaları, deneme kapsamındakibitki kaynaklı 10 adet LAB suşuna belirgin bir proteolitik akvite artışı kazandırmamış, 13 aşamalı adaptasyonçalışması boyunca yalnızca L. plantarum 380 örneğinin proteolitik aktivite değerinde, bir miktar artışolduğu saptanmıştır. Başlangıç 0.095 mM pNA olan aktivite, 9. aşamada 0.182 mM pNA ve 13. aşamada 0.250mM pNA değerine erişmiştir. Proteolitik aktivitelerdeki artışlar, endüstriyel uygulamalar için çok yetersizdir

BİTKİ KAYNAKLI LAKTİK ASİT BAKTERİLERİNİN PROTEOLİTİK AKTİVİTELERİNİN GELİŞTİRİLMESİ İÇİN ADAPTASYON ÇALIŞMASI

This study aimed to increase the proteolytic activity of 10 lactic acid bacteria (LAB) species isolatedfrom pickles, which had low activity. For this purpose, a nine-step adaptation through the gradualaddition of MRS Broth with peptone and a subsequent four-step adaptation through the gradual additionof MRS Broth with skim milk were applied. A slight improvement of the proteolytic activity following thegradual addition of MRS Broth with peptone was observed only in six LAB samples, of which Pediococcusethanoliduras 513 showed the highest activity at the ninth step. At the 13thstep corresponding to thelast step of the skim milk adaptation, only L. buchneri 114, L. brevis 494, and L. plantarum 380 showedslightly higher activity compared to that at the ninth step. In conclusion, peptone and skim milkadaptations did not yield any industrially significant increase in the proteolytic activity of the 10 LABstrains isolated from pickles. An important increase was only obtained in the proteolytic activity ofL. plantarum 380. Its initial activity of 0.095 mM pNA increased to 0.182 mM pNA and finally to 0.250pNA at the ninth and 13thsteps, respectively, but this increase is too small for industrial applications

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