α-AMYLASE PRODUCTION FROM Bacillus subtilis ATCC 6051 WITH SOLID STATE FERMENTATION (SSF)

Year 2013, Volume: 1 Issue: 2, 119 - 126, 01.12.2013

Sedat Kaya , Yusuf Önen Fikret Uyar Nurullah Akcan

Abstract

The usages of enzymes are used in biotechnology, industry, food, textil, paper, medicine and pharmaceutical. Enzymes obtained from microorganisms are produced by microorganisms have some advantages when compared with enzymes produced by plants or animals, they have considerably higher catalytic activity, they don’t from undesirable by-products, they are more stable and relatively cheap, and they can be obtained much quantity. The main goal of the present study is to realize the optimization parameters of the α-amylase obtained from Bacillus subtilis ATCC 6051 by solid phase fermentation method. The best incubation temperature, inkübation time and pH were determined for optimum enzyme activitiy. Enzyme showed optimum activity at 50 °C and ph 6.5. Amount of innoculum and initial moisture content suitable for enzyme production were found to be 30 % and 20 % respectively. The tap water was the best exraction medium

Keywords

Solid State Fermentation (SSF), Bacillus subtilis, α-Amylase, Rice husk

KATI FAZ FERMENTASYONU (KSF) TEKNİĞİ ile Bacillus subtilis ATCC 6051’den

Abstract

Enzimler genelde biyoteknolojide, endüstride, yiyecek, tekstil, kağıt, tıp ve eczacılık gibi alanlarda kullanılmaktadır. Enzimler; bitkisel, hayvansal kaynaklardan ve mikroorganizmalardan elde edilmektedir. Mikroorganizma kaynaklı enzimlerin bitkisel veya hayvansal kaynaklı enzimlere göre katalitik aktivitelerinin çok yüksek olmaları, istenmeyen yan ürün oluşturmamaları, daha stabil ve ucuz olmaları, kültür ortamında kolay çoğalmaları, fazla miktarda elde edilebilmeleri gibi avantajları vardır. Bu çalışmadaki amacımız Katı Faz Fermentasyon yöntemi ile Bacillus subtilis ATCC 6051’den α-amilaz üretimi ile ilgili parametrelerin optimizasyonu ile ilgili çalışmalar yapmaktır. Enzim üretimi için en iyi inkübasyon sıcaklığı, inkübasyon süresi ve pH’sı belirlendi. Enzimin optimum aktivite gösterdiği sıcaklık ve pH sırasıyla 50 oC ve 6.5 olarak tespit edilmiştir. Enzim için uygun inokülüm (ekim) miktarı % 30, başlangıç nem miktarı % 20 olarak tespit edilmiştir. Enzim için en iyi ekstraksiyon medyumu çeşme suyu olarak tespit edilmiştir.

Keywords

Katı faz fermentasyonu (SSF), Bacillus subtilis, α-Amilaz, Pirinç kabuğu

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