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Determination of cysteine production capacity of some microorganisms isolated from various sources

Year 2019, Volume 1, Issue 1, 17 - 21, 13.03.2019

Abstract

In this study, it was aimed to determine the cysteine ​​production capacity of microorganisms isolated from various sources (soil and various types of cheese). For this purpose, 262 bacteria were isolated from 9 different sources. Cysteine ​​was present in varied concentrations (0.452-1.855 g/L) in all of the liquid media. The cysteine ​​concentration was determined by spectrophotometric method after fermentation process using Nurtient Broth at 37 °C for 72 hours. FTIR characterization of the cysteine, serine and methionine amino acids was performed, and also the FTIR spectra of aqueous solutions containing cysteine ​​at varying concentrations were examined to evaluate the differences in spectrums. According to the spectrums obtained, it was concluded that the peak intensities were changed based on the concentration of cysteine.

References

  • Abdulkadir, M., ve Waliyu, S. (2012). Screening and Isolation of the Soil Bacteria for Ability to Produce Antibiotics. European Journal of Applied Sciences, 4(5), 211–215. https://doi.org/10.5829/idosi.ejas.2012.4.5.2011
  • Ali, N. M., Shakoori, F. R., ve Shakoori, A. R. (2011). Improvement in cysteine production by local bacterial isolates. Pakistan Journal of Zoology.
  • Dhillon, G. S., Nagasawa, T., ve Yamada, H. (1987). Microbial process for L-cysteine production. Enzyme and Microbial Technology, 9(5), 277–280. https://doi.org/10.1016/0141-0229(87)90003-2
  • Ermis, E. (2017). Halal status of enzymes used in food industry. Trends in Food Science and Technology, 64. https://doi.org/10.1016/j.tifs.2017.04.008
  • Fernando, A. (2006). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to the use of L-cysteine in foods intended for infants and young children. The EFSA Journal, (390), 1–7.
  • Gaitonde, M. K. (1967). A spectrophotometric method for the direct determination of cysteine in the presence of other naturally occurring amino acids. The Biochemical Journal. https://doi.org/10.1042/bj1040627
  • Gortner, R. A., ve Hoffman, W. F. (1925). l-CYSTINE. Organic Syntheses, 5, 39. https://doi.org/10.15227/orgsyn.005.0039
  • Guven, K., Matpan Bekler, F., ve Gul Guven, R. (2018). Thermophilic and Halophilic Microorganisms Isolated from Extreme Environments of Turkey, with Potential Biotechnological Applications, 219–264. https://doi.org/10.1007/978-981-13-0329-6_8
  • Hashim, Y., Ismail, N., Jamal, P., Othman, R., ve Salleh, H. (2014). Production of Cysteine: Approaches, Challenges and Potential Solution. International Journal of Biotechnology for Wellness Industries, 3(3), 95–101. https://doi.org/10.6000/1927-3037.2014.03.03.3
  • Karaali, A., ve Özçelik, B. (1993). Gıda Katkısı Olarak Doğal ve Sentetik Boyalar. GIDA /THE JOURNAL OF FOOD.
  • Koca, N., Rodriguez-Saona, L. E., Harper, W. J., ve Alvarez, V. B. (2007). Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese. Journal of Dairy Science. https://doi.org/10.3168/jds.2007-0063
  • Kogelheide, F., Kartaschew, K., Strack, M., Baldus, S., Metzler-Nolte, N., Havenith, M., … Lackmann, J. W. (2016). FTIR spectroscopy of cysteine as a ready-to-use method for the investigation of plasma-induced chemical modifications of macromolecules. Journal of Physics D: Applied Physics. https://doi.org/10.1088/0022-3727/49/8/084004
  • Skoog, D. A., Holler, F. J., ve Crouch, S. R. (2007). Principles of Instrumental Analysis, Sixth Edition. Thomson Brooke/Cole. https://doi.org/10.1016/S0003-2670(00)84936-3
  • van de Voort, F. R. (1992). Fourier transform infrared spectroscopy applied to food analysis. Food Research International. https://doi.org/10.1016/0963-9969(92)90115-L

Çeşitli kaynaklardan izole edilen bazı mikroorganizmaların sistein üretim kapasitelerinin belirlenmesi

Year 2019, Volume 1, Issue 1, 17 - 21, 13.03.2019

Abstract

Bu çalışmada, çeşitli kaynaklardan (toprak ve çeşitli peynirler) izole edilen mikroorganizmaların sistein üretme kapasitelerinin belirlenmesi hedeflenmiştir. Bu amaçla toplamda 9 farklı kaynaktan 262 bakteri izole edildi; bunların ürediği besiyeri ortamlarının hepsinde değişen oranlarda sistein varlığı tespit edildi. Bakterilerin sistein üretme kapasitesi (0.452-1.855 g/L aralığında), Nurtient Broth kullanılarak 37 °C’de 72 saat fermantasyon işlemi sonucunda spektrofotometrik yöntemle belirlendi. Sistein, serin ve metionin amino asitlerinin FTIR karakterizasyonu yapıldı ve ayrıca değişen konsantrasyonlarda sistein içeren sulu çözeltilerinin FTIR spektrumları incelendi. Elde edilen spektrumlara göre, sistein konsantrasyonuna bağlı olarak band yoğunlukların farklılaştığı sonucuna varıldı.

References

  • Abdulkadir, M., ve Waliyu, S. (2012). Screening and Isolation of the Soil Bacteria for Ability to Produce Antibiotics. European Journal of Applied Sciences, 4(5), 211–215. https://doi.org/10.5829/idosi.ejas.2012.4.5.2011
  • Ali, N. M., Shakoori, F. R., ve Shakoori, A. R. (2011). Improvement in cysteine production by local bacterial isolates. Pakistan Journal of Zoology.
  • Dhillon, G. S., Nagasawa, T., ve Yamada, H. (1987). Microbial process for L-cysteine production. Enzyme and Microbial Technology, 9(5), 277–280. https://doi.org/10.1016/0141-0229(87)90003-2
  • Ermis, E. (2017). Halal status of enzymes used in food industry. Trends in Food Science and Technology, 64. https://doi.org/10.1016/j.tifs.2017.04.008
  • Fernando, A. (2006). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to the use of L-cysteine in foods intended for infants and young children. The EFSA Journal, (390), 1–7.
  • Gaitonde, M. K. (1967). A spectrophotometric method for the direct determination of cysteine in the presence of other naturally occurring amino acids. The Biochemical Journal. https://doi.org/10.1042/bj1040627
  • Gortner, R. A., ve Hoffman, W. F. (1925). l-CYSTINE. Organic Syntheses, 5, 39. https://doi.org/10.15227/orgsyn.005.0039
  • Guven, K., Matpan Bekler, F., ve Gul Guven, R. (2018). Thermophilic and Halophilic Microorganisms Isolated from Extreme Environments of Turkey, with Potential Biotechnological Applications, 219–264. https://doi.org/10.1007/978-981-13-0329-6_8
  • Hashim, Y., Ismail, N., Jamal, P., Othman, R., ve Salleh, H. (2014). Production of Cysteine: Approaches, Challenges and Potential Solution. International Journal of Biotechnology for Wellness Industries, 3(3), 95–101. https://doi.org/10.6000/1927-3037.2014.03.03.3
  • Karaali, A., ve Özçelik, B. (1993). Gıda Katkısı Olarak Doğal ve Sentetik Boyalar. GIDA /THE JOURNAL OF FOOD.
  • Koca, N., Rodriguez-Saona, L. E., Harper, W. J., ve Alvarez, V. B. (2007). Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese. Journal of Dairy Science. https://doi.org/10.3168/jds.2007-0063
  • Kogelheide, F., Kartaschew, K., Strack, M., Baldus, S., Metzler-Nolte, N., Havenith, M., … Lackmann, J. W. (2016). FTIR spectroscopy of cysteine as a ready-to-use method for the investigation of plasma-induced chemical modifications of macromolecules. Journal of Physics D: Applied Physics. https://doi.org/10.1088/0022-3727/49/8/084004
  • Skoog, D. A., Holler, F. J., ve Crouch, S. R. (2007). Principles of Instrumental Analysis, Sixth Edition. Thomson Brooke/Cole. https://doi.org/10.1016/S0003-2670(00)84936-3
  • van de Voort, F. R. (1992). Fourier transform infrared spectroscopy applied to food analysis. Food Research International. https://doi.org/10.1016/0963-9969(92)90115-L

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Ertan ERMİŞ> (Primary Author)
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
0000-0002-1461-7357
Türkiye


Cihat GÜNER This is me (Primary Author)
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
Türkiye


Ayşenur ERMAN This is me
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ
Türkiye

Publication Date March 13, 2019
Application Date October 31, 2018
Acceptance Date March 6, 2019
Published in Issue Year 2019, Volume 1, Issue 1

Cite

APA Ermiş, E. , Güner, C. & Erman, A. (2019). Çeşitli kaynaklardan izole edilen bazı mikroorganizmaların sistein üretim kapasitelerinin belirlenmesi . İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi , 1 (1) , 17-21 . Retrieved from https://dergipark.org.tr/en/pub/izufbed/issue/43839/476758

20503

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