Muz Kabuğu: Katı Faz Fermantasyonunda Bacillus licheniformis VO7 tarafından α-Amilaz Üretimi için Potansiyel bir Substrat

Year 2021, Volume: 8 Issue: 2, 501 - 510, 23.04.2021

Nurullah Akcan

https://doi.org/10.30910/turkjans.782230

Abstract

Mikroorganizmalardan elde edilen α-amilazların biyoteknolojik potansiyeli, çeşitli endüstriyel süreçlerde olası biyolojik katalizörler olarak dünya çapında büyük ilgi görmektedir. Bu enzimler gıda, tekstil ve eczacılık gibi çeşitli endüstriyel alanlarında kullanılmaktadır ve günümüz teknolojisi için vazgeçilmez hale gelmiştir. Biyoteknoloji, daha az enerji gerektiren, yenilenebilir hammaddelere ve çevre açısından sağlıklı uygulamalara dayanan yeni endüstriyel prosesler için potansiyel sunar. Alternatif bir enerji kaynağı olan muz atığı, dünya çapında mevcudiyeti nedeniyle dikkat çekiyor. Bu biyolojik atıklar yakındaki gölet, nehir ve karada uygunsuz bir şekilde bertaraf edilerek ciddi sağlık tehlikelerine neden olur. Daha sürdürülebilir bir hammadde kullanımı arayışının bir parçası olarak, katı faz fermantasyonu (KFF) araştırmalarıın odak noktası haline gelmiştir. KFF yöntemi, çevre kirliliğine neden olan tarımsal atıkların kullanılmasını sağlar. Bu çalışmada, Bacillus licheniformis VO7 muz, elma, karpuz ve portakal kabuklarının bulunduğu KFF ortamına transfer edildi. Kullanılan tarımsal atıklar arasında maksimum α-amilaz üretimi muz kabuklarının bulunduğu KFF ortamından elde edildi. Maksimum α-amilaz üretimi 50 °C, pH 6.0 ve 24. saatte 1500 μm parça büyüklüğündeki muz kabuklarının bulunduğu ortamdan elde edildi. Bu sonuçlar ele alındığında, tüketim sonucu meydana gelen muz kabuğu atıklarının katı faz fermantasyonunda (KFF) substrat olarak kullanımı ile Bacillus licheniformis VO7’den α-amilaz üretimi, çevresel ıslah süreçlerinde kullanılmak üzere potansiyel bir aday olarak düşünülebilir.

Keywords

α-Amilaz, Bacillus licheniformis VO7, katı faz fermantasyonu, muz kabuğu

Thanks

Deneysel çalışmalarda biyolojik materyal olarak kullanılan Bacillus licheniformis VO7 bakterisini Bitlis, Norşin-Budaklı kaplıcalarından izole eden Siirt Üniversitesi Fen Edebiyat Fakültesi Biyoloji Bölümü öğretim üyesi Doç. Dr. Veysi OKUMUŞ’a teşekkürlerimi sunarım.

Banana Peel: A Potential Substrate for α-Amylase Production by Bacillus licheniformis VO7 in Solid State Fermentation

Abstract

The biotechnological potential of α-amylases derived from microorganisms is of great interest worldwide as possible biological catalysts in various industrial processes. These enzymes are used in various industrial fields such as food, textile and pharmacy and have become indispensable for today's technology. Biotechnology offers the potential for new industrial processes that require less energy and are based on renewable raw materialsand environmentally healthy practices. Banana waste, an alternative source of energy, draws attention due to its worldwide availability. These biological wastes are improperly disposed of in nearby ponds, rivers and land, causing serious health hazards. As part of the search for a more sustainable raw material use, solid state fermentation (SFF) has become the focus of research. The SFF method enables the use of agricultural wastes that cause environmental pollution. In this study, Bacillus licheniformis VO7 was transferred to SFF medium containing banana, apple, watermelon and orange peels. Among the agricultural wastes used, the maximum α-amylase production was obtained from SFF medium with banana peels. The maximum α-amylase production was obtained at 50°C, pH 6.0 and at 24 hours from the environment where the banana peels with a particle size of 1500 μm were found. Considering these results, the use of banana peel waste generated as a result of consumption as a substrate in solid phase fermentation (KFF) and α-amylase production from Bacillus licheniformis VO7 can be considered as a potential candidate for use in environmental improvement processes.

Keywords

α-Amylase, banana peel, Bacillus licheniformis VO7, solid state fermentation

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