Increase of the $alpha$-amylase yield by some Bacillus strains

Bacillis suslarından a-amilaz enziminin yüksek verimde elde etmek için yeni bir ortam gelistirildi. Bu ortamda üç Bacillus susu farklı karbon, azot ve metal kaynakları varlıgında üretildi. En yüksek alfaamilaz verimi B. subtilis’te NA-sitrat, B. amyloliquefaciens I’de nisasta, B. amyloliquefaciens II’de ise sukrozlu ortamda elde edildi. Azot kaynagı olarak B. amyloliquefaciens I için amonyum sülfat iyi bir kaynak iken yeast ekstrakt B. subtilis ve B. amyloliquefaciens II için enzim bakımından verimli bulundu. Hiç bir metal iyonu tüm susların enzim aktivitesini arttırmadı. Diger yandan enzim aktivitesinde az bir artıs oksijen konsantrasyonunun arttırılması ile sagladı. a-amilaz için tüm suslarda optimum sıcaklık 55°C’dir, B. subtilis için optimum pH 7, B. amyloliquefaciens’in her iki susu için ise 5.9 olarak bulundu. Enzimin düsük ya da yüksek pH degerlerinde ve yüksek sıcaklıkta stabil olmadıgı saptandı. Ag, Zn ve Cu’nun tüm suslarda güçlü olarak inhibitör etki gösterdigi gözlenmistir. Çalısmada kullanılan tüm suslardan elde edilen amilazların nisasta ile inkübasyonlarından sonra yapılan Ince Tabaka Kromatografileri ile nisastanın son ürünleri olarak az miktarda glukoz ve bir miktar maltoz saptanmıstır.

Bazı Bacillus suşlarında $alpha$-amilaz veriminin arttırılması

In order to obtain high amounts of a-amylase enzyme from Bacillus bacteria a new medium was developed. In this medium, three strains of Bacillus bacteria were grown in the presence of different carbon, nitrogen and metal ions. The highest $alpha$-amylase yield was obtained by addition of Na-citrate, strach and sucrose for the strains of B. subtilis, B. amyloliquefaciens I and B. amyloliquefaciens II, respectively. As a nitrogen source, yeast extract was found to be effective on enzyme yield for B. subtilis and B. amyloliquefaciens II, while ammonium sulfate was found to be effective for B. amyloliquefaciens I. None of the metal ions increased the enzyme activity of all the strains. However, a slight increase was determined by increase of oxygen concentration. The optimum temperature of each bacteria for $alpha$-amylase was 55°C. The optimum pH of the B. subtilis enzyme was 7.0, while for both strains of B. amyloliquefaciens the optimum pH was 5.9. Enzymes were not stable at elevated temperatures and at low or high pH values. Inhibitory effects of Ag, Zn and Cu were observed in all Bacillus strains. Maltose and a small amount of glucose were determined as the split products of starch by thin layer chromatography (TLC) after incubation of starch with amylases of all the strains used in this study.

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