ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU

Esra Acu, (Eskişehir Teknik Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, Eskişehir, Türkiye)
Volkan Kılıç, (Eskişehir Teknik Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, Eskişehir, Türkiye)
Merih Kıvanç (Eskişehir Teknik Üniversitesi, Fen Fakültesi, Biyoloji Bölümü, Eskişehir, Türkiye)
GIDA
2 0
Yıl: 2021 Cilt: 46 Sayı: 2 Sayfa Aralığı: 474 - 487 Metin Dili: Türkçe DOI: 10.15237/gida.GD21020 İndeks Tarihi: 03-06-2021

ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU

Öz:
Süt ve ürünlerinden izole edilen 50 laktik asit bakterisinin lipaz aktivitesi taranmıştır. E114 ve E114.11numaralı izolatlarda yüksek aktivite görülmesi nedeniyle enzim üretimi için seçilmiştir. 16S rRNA genbölgesine göre test bakterilerinin dizi analizi sonuçları Enterococcus durans olarak belirlenmiştir. Lipaz üretimiiçin optimum üretim koşulları belirlenmiştir. Bu koşullar: Azot ve karbon kaynağı olarak %5 pepton ve %5glikoz ile hazırlanan besi ortamının sağlanması, pH 6.5'te 48 saat 120 rpm'de çalkalama ve 40-60°C deinkübasyondur. E. durans izolatlarına ait enzimler en yüksek aktiviteyi pH’ı 9 olan ve %20 tuz içeren ortamdagöstermiştir. Çeşitli katyonların ve yüzey aktif maddelerin etkisinin farklı olduğu saptanmıştır. Enzimlerdüşük ve yüksek sıcaklıklarda aktivite göstermektedir. Ayrıca 5°C de 48 saat boyunca enzim aktivitesininstabil kalması da gıda endüstrisi için önem taşımaktadır. Özellikle et ve süt ürünleri gibi fermente ürünlerdelezzet kazandırılması amacıyla kullanılabilirliği umut vericidir.
Anahtar Kelime:

PRODUCTION AND CHARACTERIZATION OF EXTRACELLULAR LIPASE FROM ENTEROCOCCUS DURANS

Öz:
Lipase activity of 50 lactic acid bacteria isolated from milk and milk products were screened. E114 and E114.11 isolates were chosen for enzyme production due to their high activity. Sequence analysis results of test bacteria according to 16S rRNA gene region were determined as Enterococcus durans. Optimum production conditions for lipase production have been determined. These conditions are: Providing a medium prepared with 5% peptone and 5% glucose as nitrogen and carbon source, shaking at 120 rpm for 48 hours at pH 6.5 and incubating at 40-60°C. Enzymes belonging to E. durans isolates showed the highest activity in the environment with pH 9 and containing 20% salt. It has been found that the effects of various cations and surfactants are different. Enzymes show activity at low and high temperatures. Stability of enzyme activity for 48 hours at 5°C is also important for the food industry. Its usability in fermented products such as meat and dairy products is promising.
Anahtar Kelime:

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APA ACU E, Kılıç V, KIVANC m (2021). ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. , 474 - 487. 10.15237/gida.GD21020
Chicago ACU ESRA,Kılıç Volkan,KIVANC merih ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. (2021): 474 - 487. 10.15237/gida.GD21020
MLA ACU ESRA,Kılıç Volkan,KIVANC merih ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. , 2021, ss.474 - 487. 10.15237/gida.GD21020
AMA ACU E,Kılıç V,KIVANC m ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. . 2021; 474 - 487. 10.15237/gida.GD21020
Vancouver ACU E,Kılıç V,KIVANC m ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. . 2021; 474 - 487. 10.15237/gida.GD21020
IEEE ACU E,Kılıç V,KIVANC m "ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU." , ss.474 - 487, 2021. 10.15237/gida.GD21020
ISNAD ACU, ESRA vd. "ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU". (2021), 474-487. https://doi.org/10.15237/gida.GD21020
APA ACU E, Kılıç V, KIVANC m (2021). ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. GIDA, 46(2), 474 - 487. 10.15237/gida.GD21020
Chicago ACU ESRA,Kılıç Volkan,KIVANC merih ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. GIDA 46, no.2 (2021): 474 - 487. 10.15237/gida.GD21020
MLA ACU ESRA,Kılıç Volkan,KIVANC merih ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. GIDA, vol.46, no.2, 2021, ss.474 - 487. 10.15237/gida.GD21020
AMA ACU E,Kılıç V,KIVANC m ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. GIDA. 2021; 46(2): 474 - 487. 10.15237/gida.GD21020
Vancouver ACU E,Kılıç V,KIVANC m ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU. GIDA. 2021; 46(2): 474 - 487. 10.15237/gida.GD21020
IEEE ACU E,Kılıç V,KIVANC m "ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU." GIDA, 46, ss.474 - 487, 2021. 10.15237/gida.GD21020
ISNAD ACU, ESRA vd. "ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU". GIDA 46/2 (2021), 474-487. https://doi.org/10.15237/gida.GD21020
Sayfa Oluşturulma Tarihi
02-04-2024 18:49

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