Topraktan İzole Edilen Bacillus Türlerinden α-Amilazın İzolasyonu ve Karakterizasyonu

Year 2019, , 494 - 499, 23.07.2019

Sedat Kaya , Barış Enez

https://doi.org/10.30910/turkjans.595364

Abstract

Toprak
mikroflorasının önemli bir kısmı Bacillus
cinsi bakterilerden oluşur. Bu bakterilerden elde edilen amilazların daha fazla
stabilite, yüksek verimlilik ve düşük üretim maliyetine sahip olma gibi
özellikleri vardı. Bundan dolayı topraktan izole edilen Bacillus cereus WYS01, Bacillus
thuringiensis VITLW1, Bacillus
thuringiensis ES2I3P, Bacillus cereus
TG16 mikroorganizmalardan α-amilazın izolasyonu ve karakterizasyonunu
gerçekleştirilmiştir. Yapılan araştırmada bütün bakterilerin maksimum enzim
üretiminin 36. saatte, pH 7.0 ve 40 ºC’de olduğu tespit edildi.
Mikroorganizmalar arasında spesifik aktivitesi en yüksek olan Bacillus cereus WYS01’tur. Enzim
aktivitesine sıcaklık ve pH gibi önemli etkisi olan parametrelere bakıldı. Bacillus thuringiensis VITLW1, Bacillus thuringiensis ES2I3P ve Bacillus cereus TG16 bakterilerinin 40
ºC de, Bacillus cereus WYS01’in ise
60 ºC de maksimum aktiviteyi gösterdiği tespit edildi. Bütün mikroorganizmalar
en fazla pH7.0 da α-amilaz aktivitesini gerçekleştirdi. Bu çalışmada
endüstriyel ve biyoteknolojik yönden önemi olan amilazın bakteriler tarafından
elde edildiği belirlendi.

Keywords

α-Amilaz, Bacillus, karakterizasyon

Isolation and Characterization of α-Amylase from Bacillus Species Isolated from Soil

Abstract

An important part of the soil
microflora is made up of Bacillus bacteria.
Amylases obtained from these bacteria are known to have greater stability,
higher productivity and lower production costs. Therefore, isolation and
characterization of α-amylase from Bacillus
cereus WYS01, Bacillus thuringiensis
VITLW1, Bacillus thuringiensis
ES2I3P, Bacillus cereus TG16
microorganisms isolated from soil was carried out. Inthestudy, the maximum
enzyme production of all bacteria was determined to be at pH7.0and 40 ºC at the
36th hour. Bacilluscereus WYS01 had
the highest specific activity among microorganisms. The parameters which have
important effects on the enzyme activity such as temperature and pH were
investigated. It was seen that Bacillus
thuringiensis VITLW1, Bacillus
thuringiensis ES2I3P and Bacillus
cereus TG16 bacteria showed maximum activity at 40 ºC while this was 60 ºC
for Bacillus cereus WYS01. All
microorganisms carried out α-amylase activity at pH7.0. In this study, it was
determined that amylase, which is important for industrial and biotechnological
aspects, was obtained by bacteria.

Keywords

α-Amylase, Bacillus, characterization, soil

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