Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma

Fatma Ersöz

doi:10.63063/jsat.1675145

TR EN

Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma

Abstract

Lakkaz enzimi doğada çeşitli alanlarda bulunan, fenol ve fenolik olmayan bileşikleri okside eden bir enzimdir. Çeşitli bitkilerden, bakterilerden ve mantarlardan izolasyon yoluyla elde edilebilmektedir. Günlük yaşantımızın birçok noktasında kullanım alanı bulunan enzim, ağırlıklı olarak tekstil, kâğıt ve kozmetik endüstrilerinde ve gıda sanayinde aktif olarak kullanılmaktadır. Elde edildiği kaynağa bağlı olarak biyokimyasal özellikleri değişebilmektedir. Bu çalışma kapsamında özellikle gıda sanayinde geniş kullanım alanı bulunan Trametes versicolor mantarı kullanarak lakkaz enziminin erlenmayer koşulları altında üretimi yapılmıştır. Üretimde kullanılan DM besiyeri kompozisyonunda yer alan maya ekstraktına alternatif olabilecek yeni bir azot kaynağının, mısır özütü, kullanım potansiyeli araştırılmıştır. Besiyeri içeriğine farklı oranlarda ilave edilen mısır özütü ile yapılan üretimlerde en yüksek enzim aktivite değerinin, içinde maya ekstraktının yer almadığı onun yerine aynı miktarda mısır özütü içeren MB3 kodlu besiyerinde 2012.3 U/L olarak tespit edildiği bulunmuştur. Ayrıca en yüksek toplam protein içeriğinin de 56.8mg/L değeri ile MB3 besiyerinde yapılan üretimlerde gözlemlenmiştir. Azot kaynağı olarak maya ekstraktı içeren DM besiyerinde yapılan üretimlere kıyasla MB3 besiyerindeki üretimlerde lakkaz enziminin spesifik aktivitesinin yaklaşık 12 kat arttığı görülmüştür. Çalışma sonucunda lakkaz enzimi üretiminde mısır özütünün maya ekstraktına alternatif olabileceği gösterilmiştir.

Keywords

Azot kaynağı, Lakkaz, Maya özütü, Mısır özütü, Trametes versicolor

A Study on The Evaluation of Alternative Nitrogen Sources on the Production of Laccase Enzyme

Abstract

Laccase is an enzyme that oxidizes phenol and non-phenolic compounds found in various natural areas. It can be obtained by isolating different plants, bacteria, and fungi. The enzyme, which has many areas of use in our daily routines, is mainly used actively in the textile, paper, and cosmetic industries and the food industry. Its biochemical properties may vary depending on the different sources that it is isolated from. In this study, the enzyme that has a wide use area in the food industry was produced by Trametes versicolor in the erlenmeyer scale. It was investigated whether a new nitrogen source, corn extract, or whatever can be an alternative to yeast extract in the composition of the DM medium. It was found that the highest enzyme activity value was determined as 2012.3 U/L in the medium labeled as MB3, which contained corn extract instead of the same amount of yeast extract. In addition, the highest total protein content was observed in the productions with MB3 medium, at 56.8 mg/L. When the specific activities were compared, approximately 12-fold higher specific activity was observed in the production with MB3 medium, according to the DM medium. As a result of this study, it was shown that corn extract can be an alternative to yeast extract in the production of laccase enzyme.

Keywords

Corn extract, Laccase, Nitrogen source, Trametes versicolor, Yeast extract

Project Number

Çalışma için herhangi bir projeden finansal destek alınmamıştır

Ethical Statement

Bu çalışma için etik kurul onayı gerekmemektedir.

Thanks

Çalışma kapsamında lakkaz üretiminin yapıldığı suşun temini için Doç. Dr. Barçın Karakaş Budak’a teşekkür ederim.

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Details

Primary Language

Turkish

Subjects

Industrial Biotechnology (Other), Food Biotechnology

Journal Section

Research Article

Authors

Fatma Ersöz ^*
0000-0002-9647-1231
Türkiye

Early Pub Date

June 26, 2025

Publication Date

June 30, 2025

Submission Date

April 13, 2025

Acceptance Date

May 13, 2025

Published in Issue

Year 2025 Volume: 3 Number: 1

DOI

https://doi.org/10.63063/jsat.1675145

IZ

https://izlik.org/JA37JK83AR

APA

Ersöz, F. (2025). Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma. Journal of Studies in Advanced Technologies, 3(1), 32-41. https://doi.org/10.63063/jsat.1675145

AMA

1.Ersöz F. Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma. JSAT. 2025;3(1):32-41. doi:10.63063/jsat.1675145

Chicago

Ersöz, Fatma. 2025. “Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma”. Journal of Studies in Advanced Technologies 3 (1): 32-41. https://doi.org/10.63063/jsat.1675145.

EndNote

Ersöz F (June 1, 2025) Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma. Journal of Studies in Advanced Technologies 3 1 32–41.

IEEE

[1]F. Ersöz, “Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma”, JSAT, vol. 3, no. 1, pp. 32–41, June 2025, doi: 10.63063/jsat.1675145.

ISNAD

Ersöz, Fatma. “Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma”. Journal of Studies in Advanced Technologies 3/1 (June 1, 2025): 32-41. https://doi.org/10.63063/jsat.1675145.

JAMA

1.Ersöz F. Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma. JSAT. 2025;3:32–41.

MLA

Ersöz, Fatma. “Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma”. Journal of Studies in Advanced Technologies, vol. 3, no. 1, June 2025, pp. 32-41, doi:10.63063/jsat.1675145.

Vancouver

1.Fatma Ersöz. Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma. JSAT. 2025 Jun. 1;3(1):32-41. doi:10.63063/jsat.1675145

Lakkaz Enziminin Üretiminde Alternatif Azot Kaynakların Değerlendirilmesine Yönelik Bir Araştırma

Abstract

Keywords

A Study on The Evaluation of Alternative Nitrogen Sources on the Production of Laccase Enzyme

Abstract

Keywords

Project Number

Ethical Statement

Thanks

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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