Production of Amilolytic Enzyme from Streptomycetes sp. Strains

Year 2018, , 185 - 191, 31.07.2018

Kadriye Özcan , Cengiz Çorbacı

https://doi.org/10.17714/gumusfenbil.310769

Cited By: 1

Abstract

Amylase is an enzyme responsible for amilolytic
activity and this activity is accomplished by digesting starch to glucose. Due
to the intensive use of amylases in numerous industries, in the present
research, we determined the amylase enzyme production capacities of two
actinomycetes strains isolated from marine sediments of Black Sea and the
optimum activity conditions, and pH and temperature stabilities of the enzymes
produced were investigated. In this context, maximal pH and temperature values
of enzymes extracts were determined and the highest activity conditions were
found to be pH 7.0 and 37°C. Also, amylase enzymes produced by both organisms
were found to have wide range stability between pH 2-10 and 20-70°C. In the
light of these findings, it is though that these organisms have potential for
industrial usage.

Keywords

Amilolytic activity, Stability, Streptomycetes

Streptomycetes sp. Suşlarından Amilolitik Enzim Üretimi

Abstract

Amilaz
enzimi, amilolitik aktiviteden sorumlu bir enzimdir ve bu aktiviteyi nişastayı
glukoza parçalayarak gerçekleştirmektedir. Amilazların, birçok endüstride yoğun
olarak kullanılmasından dolayı bu çalışmada, Karadeniz deniz sediment örneğinden
izole edilen iki aktinomiset suşunun amilaz enzimi üretme kapasiteleri ve
üretilen enzimlerin optimum aktivite koşulları ile pH ve sıcaklık stabiliteleri
araştırılmıştır. Bu kapsamda, enzim ekstrelerinin maksimum aktivite
gösterdikleri pH ve sıcaklık değerleri saptanmış ve en yüksek aktivite
koşullarının pH 7.0 ile 37°C olduğu bulunmuştur. Bunların yanı sıra, her iki
organizma tarafından üretilen amilaz enzimlerinin, pH 2-10 ve 20-70°C değerleri
arasında geniş bir stabiliteye sahip oldukları ortaya çıkarılmıştır. Elde
edilen bulgular ışığında, bu organizmaların endüstriyel kullanımlar için birer
potansiyele sahip oldukları düşünülmektedir.

Keywords

Amilolitik aktivite, Stabilite, Streptomycetes

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