@article{article_1619709, title={Alpha-amylase activity of lactic acid bacteria isolated from different fermented products: Characterization of Latilactobacillus curvatus Y2-1B amylase}, journal={Türk Doğa ve Fen Dergisi}, volume={14}, pages={64–72}, year={2025}, DOI={10.46810/tdfd.1619709}, url={https://izlik.org/JA89YN89FF}, author={Turkay, Şeyda Nur and Karaman, Kevser and Bekiroğlu, Hatice}, keywords={Latilactobacillus curvatus, amilaz, spesifik aktivite, termostabil}, abstract={In this study, ninety-one lactic acid bacteria isolates were obtained from different fermented products and their ability to produce α-amylase was qualitatively examined using starch added medium. Among the isolated strains, 75 LABs were qualitatively accepted as amylase positive and a total of 20 LABs were determined to have high α-amylase production ability and quantitative α-amylase enzyme activity studies were performed. Quantitative enzyme activity results for LABs were found in the range of 1.283 U/mL- 13.670 U/mL. Then, 3 LAB isolates (P4-2B, Y2-1B, S1-2B) were selected and identified by genotypic methods. After identification, enzyme was partially purified from Latilactobacillus curvatusY2-1B isolate and activity analyses included the effect on pH, temperature and cations were determined. The lowest enzyme activity was found to be 0.554 U/ml at the pH 9 and 0.694 U/ml at pH 6 as a highest value (p <0.05). On the other hand, the purified enzyme formed a band of approximately 40kDa in SDS-PAGE while the presence of the genes amy were examined and approved. It was thought that these selected LAB isolates may be useful in industrial biotechnology and microbial enzyme industry due to their α-amylase enzyme activity.}, number={2}, organization={Erciyes University Scientific Research Projects Coordination Unit}