Balıklıgöl, Türkiye’den İzole Edilen Bacillus Suşları Tarafından Üretilen Hidrolitik Enzimlerin Kısmi Karakterizasyonu

Bu çalışmada, Balıklıgöl, Şanlıurfa’dan elde edilmiş ve daha önceden çalışılmamış toprak örneklerinden kırk beş bakteriyel izolat elde edilmiştir. Enzim üretim kapasitelerine göre bu izolatlar arasından BGL-22, BGL-26, BGL-27, BGL-37, BGL-38 ve BGL-39 olarak isimlendirilen altı bakteriyal izolat ileriki denemeler için seçilmiştir. Konvansiyonel ve moleküler tanılama sonuçları, bu bakterilerin Bacillus cinsine dahil olduğunu göstermiştir. Bu suşlar arasından Bacillus sp. BGL-37, amilaz (11.44 U mL-1), lipaz (1.12 U mL-1) ve proteaz (2.61 U mL-1) açısından en yüksek aktiviteyi göstermiştir. Enzimatik karakterizasyon çalışmaları, alkali proteazın 40ºC’ye kadar yaklaşık %90 aktivitesini koruduğunu, asit-kararlı amilaz ve alkali-kararlı lipazın ise 50ºC’ye kadar aktivitelerinde herhangi bir düşüş yaşanmadan aktivite gösterdiklerini ortaya koymuştur. Elde edilen bulgular, nispeten ılımlı koşullar altında çevresel olarak uyumlu süreçlerin gerçekleşmesini sağlayan bu enzimlerin, gıdaların işlenmesi ve deterjan endüstrisi gibi çeşitli alanlarda kullanılma potansiyeline sahip olduğunu göstermiştir.

Partial Characterization of Hydrolytic Enzymes Produced by Bacillus Strains Isolated from Balıklıgöl, Turkey

In the present study, forty-five bacterial isolates were obtained from previously unstudied soil samples in Balıklıgöl, Şanlıurfa. Based on their enzyme production capacities, six bacterial isolates designated as BGL-22, BGL-26, BGL-27, BGL-37, BGL-38 and BGL-39 were selected for further studies. Conventional and molecular identification results showed that the bacteria belonged to Bacillus genus. Among these strains, the highest activities for amylase (11.44 U mL-1), lipase (1.12 U mL-1) and protease (2.61 U mL-1) were determined for Bacillus sp. BGL-37. Enzymatic characterization studies demonstrated that the activities of acid-stable amylase and alkaline-stable lipase remained unchanged up to 50℃, while alkaline-protease was retained about 90% of its activity up to 40℃. The findings suggested that these enzymes providing environmentally compatible processes under relatively mild conditions have potential to be used in several fields such as food processing and detergent industry.

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