Topraktan İzole Edilen Bacillus Türlerinden α-Amilazın İzolasyonu ve Karakterizasyonu

Toprak mikroflorasının önemli bir kısmı Bacillus cinsi bakterilerden oluşur. Bu bakterilerden elde edilen amilazların daha fazla stabilite, yüksek verimlilik ve düşük üretim maliyetine sahip olma gibi özellikleri vardı. Bundan dolayı topraktan izole edilen Bacillus cereus WYS01, Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P, Bacillus cereus TG16 mikroorganizmalardan α-amilazın izolasyonu ve karakterizasyonunu gerçekleştirilmiştir. Yapılan araştırmada bütün bakterilerin maksimum enzim üretiminin 36. saatte, pH 7.0 ve 40 ºC’de olduğu tespit edildi. Mikroorganizmalar arasında spesifik aktivitesi en yüksek olan Bacillus cereus WYS01’tur. Enzim aktivitesine sıcaklık ve pH gibi önemli etkisi olan parametrelere bakıldı. Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P ve Bacillus cereus TG16 bakterilerinin 40 ºC de, Bacillus cereus WYS01’in ise 60 ºC de maksimum aktiviteyi gösterdiği tespit edildi. Bütün mikroorganizmalar en fazla pH7.0 da α-amilaz aktivitesini gerçekleştirdi. Bu çalışmada endüstriyel ve biyoteknolojik yönden önemi olan amilazın bakteriler tarafından elde edildiği belirlendi.

Anahtar Kelimeler:

α-Amilaz, Bacillus, karakterizasyon

Isolation and Characterization of α-Amylase from Bacillus Species Isolated from Soil

An important part of the soil microflora is made up of Bacillus bacteria. Amylases obtained from these bacteria are known to have greater stability, higher productivity and lower production costs. Therefore, isolation and characterization of α-amylase from Bacillus cereus WYS01, Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P, Bacillus cereus TG16 microorganisms isolated from soil was carried out. Inthestudy, the maximum enzyme production of all bacteria was determined to be at pH7.0and 40 ºC at the 36th hour. Bacilluscereus WYS01 had the highest specific activity among microorganisms. The parameters which have important effects on the enzyme activity such as temperature and pH were investigated. It was seen that Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P and Bacillus cereus TG16 bacteria showed maximum activity at 40 ºC while this was 60 ºC for Bacillus cereus WYS01. All microorganisms carried out α-amylase activity at pH7.0. In this study, it was determined that amylase, which is important for industrial and biotechnological aspects, was obtained by bacteria.

Keywords:

α-Amylase Bacillus, characterization, soil,

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