Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu
Yıl: 2018 Cilt: 11 Sayı: 2 Sayfa Aralığı: 115 - 122 Metin Dili: Türkçe İndeks Tarihi: 25-06-2019
Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu
Öz: Bu çalışmada, peynir altı suyundan, ekonomik ve biyoteknolojik olarak fayda sağlamak amacıyla laktik asitbakterileri izole edildi. İzole edilen bakteriler morfolojik, fizyolojik ve biyokimyasal testler yardımıyla tanımlandı.Bakterilerin ekstraselüler α-amilaz üretme yeteneği araştırıldı. En iyi α -amilaz aktivitesi gösteren Lactococcus sp. PS2Aile çalışmalara devam edildi.Lactococcus sp. PS-2A bakterisinin kok (yuvarlak) şekilli, Gram pozitif, katalaz negatif, hareketli olduğubelirlendi. Bakteri üremesinin optimum koşulları pH 7.0, 35°C ve 16. saat olarak tespit edildi. Lactococcus sp. PS2A’nınen yüksek α-amilaz aktivitesini; LB besi yerinde, pH 7.0, 35°C ve 20. saatte gösterdiği belirlendi. Karbonkaynaklarında %1’lik çözünebilir nişastanın α-amilaz üretimini iki kat arttırdığı saptandı. Azot kaynaklarından %1’likamonyum klorür ile α-amilaz üretiminin arttığı tespit edildi.
Anahtar Kelime: Konular:
Production and characterization of α-amylase from lactic acid bacteria isolated with whey
Öz: In this study, lactic acid bacteria were isolated from whey, to provide economic and biotechnological benefits. These bacteria which were isolated were described with the aid of morphological, physiological, and biochemical tests and named as PS-2A, PS-3B, PS-3C and PS-4B. And then, by investigating extracellular α–amylase production capabilities of these bacteria, PS-2A bacterium which showed the best activity was selected. It was found that bacterium PS-2A was round-like, Gram positive, catalase negative, active. For produce the PS-2A; the optimum incubation time as 16th hours, optimum pH as 7.0 and optimum incubation temperature was determined as 35°C. It was found that PS-2A conducted its optimum α–amylase activity at the 20th hour in LB medium performed, and optimum pH and temperature values of α–amylase activity were 7.0 and 35°C, respectively. In carbon sources; 1% soluble starch was increased the α–amylase production 2 fold. In nitrogen sources; it was determined that with 1% ammonium chlorid the α–amylase production was increased.
Anahtar Kelime: Konular:
Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | REZZUKOĞLU İ, AGÜLOĞLU FİNCAN S, ENEZ B (2018). Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. , 115 - 122. |
| Chicago | REZZUKOĞLU İhsan,AGÜLOĞLU FİNCAN Sema,ENEZ Barış Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. (2018): 115 - 122. |
| MLA | REZZUKOĞLU İhsan,AGÜLOĞLU FİNCAN Sema,ENEZ Barış Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. , 2018, ss.115 - 122. |
| AMA | REZZUKOĞLU İ,AGÜLOĞLU FİNCAN S,ENEZ B Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. . 2018; 115 - 122. |
| Vancouver | REZZUKOĞLU İ,AGÜLOĞLU FİNCAN S,ENEZ B Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. . 2018; 115 - 122. |
| IEEE | REZZUKOĞLU İ,AGÜLOĞLU FİNCAN S,ENEZ B "Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu." , ss.115 - 122, 2018. |
| ISNAD | REZZUKOĞLU, İhsan vd. "Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu". (2018), 115-122. |
| APA | REZZUKOĞLU İ, AGÜLOĞLU FİNCAN S, ENEZ B (2018). Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. Biological Diversity and Conservation, 11(2), 115 - 122. |
| Chicago | REZZUKOĞLU İhsan,AGÜLOĞLU FİNCAN Sema,ENEZ Barış Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. Biological Diversity and Conservation 11, no.2 (2018): 115 - 122. |
| MLA | REZZUKOĞLU İhsan,AGÜLOĞLU FİNCAN Sema,ENEZ Barış Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. Biological Diversity and Conservation, vol.11, no.2, 2018, ss.115 - 122. |
| AMA | REZZUKOĞLU İ,AGÜLOĞLU FİNCAN S,ENEZ B Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. Biological Diversity and Conservation. 2018; 11(2): 115 - 122. |
| Vancouver | REZZUKOĞLU İ,AGÜLOĞLU FİNCAN S,ENEZ B Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu. Biological Diversity and Conservation. 2018; 11(2): 115 - 122. |
| IEEE | REZZUKOĞLU İ,AGÜLOĞLU FİNCAN S,ENEZ B "Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu." Biological Diversity and Conservation, 11, ss.115 - 122, 2018. |
| ISNAD | REZZUKOĞLU, İhsan vd. "Peynir altı suyundan izole edilen laktik asit bakterisinden α -amilaz üretimi ve karakterizasyonu". Biological Diversity and Conservation 11/2 (2018), 115-122. |
