Sadin ÖZDEMİR, M. Serkan YALÇIN

Termofilik Anoxybacillus sp. Kullanarak Katı Faz Fermantasyonu (SSF) ile Isılkararlı α-Amilaz Üretimi

Ekstrasellüler α-amilaz (1,4-α-D-glukan glukanohidrolaz, EC 3.2.1.1) üretimi yeni izole edilmiş bir termofilik bakteri olan Anoxybacillus sp. kullanılarak katı faz fermantasyon (SSF) yöntemiyle gerçekleştirilmiştir. Bakteri ırkı, Türkiye’de Afyonkarahisar, Ömer, termal kaplıcasından izole edilmiştir. α-Amilaz üretimi için, muz kabuğu, buğday kepeği, pirinç kabuğu, elma kabuğu, portakal kabuğu, mısır yağı pastası, mercimek kepeği ve antep fıstığı kabuğu gibi tarımsal atıklar katı substrat olarak kullanılmıştır. En yüksek α-amilaz aktivitesi, pirinç kabuğu üzerindeki mikroorganizma üremesinde elde edilmiştir. Maksimum enzim aktivitesi, 3.628 U/mg, 48 saatlik fermantasyon süresi, 60°C’lik bir inkübasyon sıcaklığı, pH 6.0, substrat parçacık boyutu 1.500 μm, başlangıç nem seviyesi %60 ve aşılama seviyesi %40 (v/w) optimum koşulları altında elde edilmiştir.

Production of Thermostable α-Amylase Through Solid State Fermentation (SSF) by Using Thermophilic Anoxybacillus sp.

The production of extracellular α-amylase (1,4-α-D-glucan glucanohydrolase, EC 3.2.1.1) by a newly isolated thermophilic bacterium Anoxybacillus sp. was studied in solid state fermentation (SSF). Bacterial strain was isolated from a thermal spring of Ömer, Afyonkarahisar in Turkey. Agricultural wastes such as banana husk, wheat bran, rice husk, apple bark, orange bark, maize oil cake, lentil bran and pistachio shell were used for α-amylase production as solid substrates. Growth on rice husk gave the highest α-amylase activity. The maximum enzyme activity obtained was 3.628 U/mg of under optimum conditions of an fermentation time of 48 h, an incubation temperature of 60°C, a pH of 6.0, a substrat particle size 1.500 µm, an initial moisture level of 60% and an inoculum level of 40% (v/w).

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