Karadeniz Deniz Sedimentlerinden İzole Edilen Denizel Aktinobakteriler Tarafından Alkali Enzimlerin Üretimi

Year 2019, Volume: 9 Issue: 2, 647 - 654, 01.06.2019

Cengiz Çorbacı , Kadriye Özcan

https://doi.org/10.21597/jist.466999

Abstract

Mikrobiyal kaynaklardan elde edilen alkali enzimler, farklı endüstriyel süreçlerde pek çok uygulama bulmaktadırlar ve ticari değere sahiptirler. Bu çalışmada, Karadeniz sedimentlerinden izole edilen iki aktinobakterinin (Streptomyces sp. K16 ve K19) endüstriyel alkali enzimleri üretme potansiyellerinin incelenmesi ile farklı kimyasal ve fiziksel koşullar altında aktivitelerinin karakterize edilmesi amaçlanmıştır. Üretim için optimum inkübasyon süresinin 96 saat olduğu bulunmuş ve bu iki aktinobakteri kullanılarak sırası ile amilazlar için 7.91 ve 7.94 U mL-1, lipazlar için 0.55 ve 0.82 U mL-1 ve proteazlar için 3.07 ve 2.34 U mL-1 aktiviteler elde edilmiştir. Enzimler için optimum pH ve sıcaklık değerlerinin pH 8.0 ve 37°C olduğu bulunmuştur. Bütün enzimler, 3.0 ile 10.0 arasında değişen pH değerlerinde 2 saat inkübasyondan sonra değişen miktarlarda stabilite göstermişlerdir. Diğer taraftan, amilazlar ve proteazlar, denenen sıcaklık koşulları altında 2 saatlik inkübasyondan sonra değişen miktarlarda stabilite gösterirken lipazlar 50°C’ye kadar stabil kalabilmişlerdir. Bulgular ışığında, bu aktinobakteriler ve onların enzimlerinin, ileriki çalışmalar için potansiyele sahip oldukları düşünülmektedir.

Keywords

amilaz, lipaz, proteaz, Streptomyces sp., üretim, stabilite

Production of Alkaline Enzymes by Marine Actinobacteria Isolated from Black Sea Sediments

Abstract

Alkaline enzymes obtained from microbial sources find numerous applications in different industrial processes and have commercial value. The aims of the study were to investigate the potential of two actinobacteria (Streptomyces sp. K16 and K19) isolated from Black Sea sediments to produce industrial alkaline enzymes and to characterize their activities under different chemical and physical conditions. The optimal incubation time for the production was determined as 96 h, and by using two actinobacteria respectively 7.91 and 7.94 U mL-1 of activities for amylases, 0.55 and 0.82 U mL-1 for lipases and 3.07 and 2.34 U mL-1 for proteases were obtained. The optimal pH and temperature values for the enzymes were found to be pH 8.0 and 37°C. All the enzymes exhibited stability in different quantities after the incubation at pH values ranging from 3.0 and 10.0 for 2 h. On the other hand, the lipases remained stable up to 50°C although the amylases and proteases showed stability in varying ratios after 2 h incubation under the tested temperatures. In the light of the findings, the actinobacteria and their enzymes are thought to have potential for further studies.

Keywords

amylase, lipase, protease, Streptomyces sp., production, stability

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