Sünmüş ekmekten izole edilen Bacillus suşlarının peptidaz üretme potansiyellerinin belirlenmesi ve peptidaz üretimi için bazı kültür şartlarının optimizasyonu

Yıl 2018, Cilt: 7 Sayı: 2, 160 - 179, 17.08.2018

Fundagül Erem Muharrem Certel

https://doi.org/10.18036/aubtdc.348383

Öz

Bu çalışmada daha
önceki bir çalışmada sünmüş ekmeklerden izole edilen 14 adet Bacillus suşunun, 30 °C, 37 °C, 50 °C ve
55 °C’de peptidaz üretme potansiyellerinin belirlenmesinin ardından, peptidaz
aktivitesi en yüksek olan iki suş için en uygun enzim üretim besiyeri bileşimi
ve koşullarının bir kerede bir faktör yaklaşımı ile optimizasyonu yapılmıştır.
Bu amaçla en iyi aktivite değerini sağlayan karbon ve azot kaynağı ile
karbon/azot oranı, çalkalama hızı ve ön kültür besiyeri seçimi maliyet unsuru
da göz önünde bulundurularak tespit edilmiştir. En iyi karbon ve azot
kaynağının sırasıyla glukoz ve maya ekstraktı olduğu saptanmıştır. Ayrıca
karbon/azot oranının 1:5, çalkalama hızının 250 rpm olması durumunda ve ön
kültür hazırlanması için enzim üretim ortamı ile aynı besiyeri kullanıldığında
daha yüksek peptidaz aktivitesi değeri elde edilmiştir. 

Anahtar Kelimeler

Bacillus, peptidaz, bir-kerede-bir-faktör yaklaşımı

SÜNMÜŞ EKMEKTEN İZOLE EDiLEN BACILLUS SUŞLARININ PEPTİDAZ ÜRETME POTANSİYELLERİNİN BELİRLENMESİ VE PEPTİDAZ ÜRETİMİ İÇİN BAZI KÜLTÜR ŞARTLARININ OPTİMİZASYONU

Öz

In
this study, peptidase production potential of 14 Bacillus species isolated from ropey breads in a previous study,
was determined at  30, 37, 50 and 55 °C.
Then, optimum enzyme production medium composition and conditions for two of
the strains which were found to
have the highest peptidase activity were optimised with one factor at a time
approach. For this purpose, carbon source, nitrogen source, carbon/nitrogen
ratio, agitation rate and pre-culture medium which ensure the best peptidase
activity were determined by considering the cost-effectiveness. The best carbon
and nitrogen source was determined as glucose and yeast extract, respectively.
Furthermore, higher peptidase activity was obtained with a carbon/nitrogen
ratio of 1:5, agitation rate of 250 rpm and with the utilization of enzyme
production medium for preparing pre-culture.

Anahtar Kelimeler

Bacillus, peptidase, one-factor-at-a-time approach

Kaynakça

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