Determination of cysteine production capacity of some microorganisms isolated from various sources

Öz

In this study, it was aimed to determine the cysteine ​​production capacity of microorganisms isolated from various sources (soil and various types of cheese). For this purpose, 262 bacteria were isolated from 9 different sources. Cysteine ​​was present in varied concentrations (0.452-1.855 g/L) in all of the liquid media. The cysteine ​​concentration was determined by spectrophotometric method after fermentation process using Nurtient Broth at 37 °C for 72 hours. FTIR characterization of the cysteine, serine and methionine amino acids was performed, and also the FTIR spectra of aqueous solutions containing cysteine ​​at varying concentrations were examined to evaluate the differences in spectrums. According to the spectrums obtained, it was concluded that the peak intensities were changed based on the concentration of cysteine.

Anahtar Kelimeler

• Amino acid producing bacteria,microbial production of sistein,commercial production of sistein

Çeşitli kaynaklardan izole edilen bazı mikroorganizmaların sistein üretim kapasitelerinin belirlenmesi

Öz

Bu çalışmada, çeşitli kaynaklardan (toprak ve çeşitli peynirler) izole edilen mikroorganizmaların sistein üretme kapasitelerinin belirlenmesi hedeflenmiştir. Bu amaçla toplamda 9 farklı kaynaktan 262 bakteri izole edildi; bunların ürediği besiyeri ortamlarının hepsinde değişen oranlarda sistein varlığı tespit edildi. Bakterilerin sistein üretme kapasitesi (0.452-1.855 g/L aralığında), Nurtient Broth kullanılarak 37 °C’de 72 saat fermantasyon işlemi sonucunda spektrofotometrik yöntemle belirlendi. Sistein, serin ve metionin amino asitlerinin FTIR karakterizasyonu yapıldı ve ayrıca değişen konsantrasyonlarda sistein içeren sulu çözeltilerinin FTIR spektrumları incelendi. Elde edilen spektrumlara göre, sistein konsantrasyonuna bağlı olarak band yoğunlukların farklılaştığı sonucuna varıldı.

Anahtar Kelimeler

• Amino asit üreten bakteriler,mikrobiyal sistein üretimi,ticari sistein üretimi

Kaynakça

1. Abdulkadir, M., ve Waliyu, S. (2012). Screening and Isolation of the Soil Bacteria for Ability to Produce Antibiotics. European Journal of Applied Sciences, 4(5), 211–215. https://doi.org/10.5829/idosi.ejas.2012.4.5.2011
2. Ali, N. M., Shakoori, F. R., ve Shakoori, A. R. (2011). Improvement in cysteine production by local bacterial isolates. Pakistan Journal of Zoology.
3. Dhillon, G. S., Nagasawa, T., ve Yamada, H. (1987). Microbial process for L-cysteine production. Enzyme and Microbial Technology, 9(5), 277–280. https://doi.org/10.1016/0141-0229(87)90003-2
4. Ermis, E. (2017). Halal status of enzymes used in food industry. Trends in Food Science and Technology, 64. https://doi.org/10.1016/j.tifs.2017.04.008
5. Fernando, A. (2006). Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission related to the use of L-cysteine in foods intended for infants and young children. The EFSA Journal, (390), 1–7.
6. Gaitonde, M. K. (1967). A spectrophotometric method for the direct determination of cysteine in the presence of other naturally occurring amino acids. The Biochemical Journal. https://doi.org/10.1042/bj1040627
7. Gortner, R. A., ve Hoffman, W. F. (1925). l-CYSTINE. Organic Syntheses, 5, 39. https://doi.org/10.15227/orgsyn.005.0039
8. Guven, K., Matpan Bekler, F., ve Gul Guven, R. (2018). Thermophilic and Halophilic Microorganisms Isolated from Extreme Environments of Turkey, with Potential Biotechnological Applications, 219–264. https://doi.org/10.1007/978-981-13-0329-6_8

9. Hashim, Y., Ismail, N., Jamal, P., Othman, R., ve Salleh, H. (2014). Production of Cysteine: Approaches, Challenges and Potential Solution. International Journal of Biotechnology for Wellness Industries, 3(3), 95–101. https://doi.org/10.6000/1927-3037.2014.03.03.3
10. Karaali, A., ve Özçelik, B. (1993). Gıda Katkısı Olarak Doğal ve Sentetik Boyalar. GIDA /THE JOURNAL OF FOOD.
11. Koca, N., Rodriguez-Saona, L. E., Harper, W. J., ve Alvarez, V. B. (2007). Application of Fourier Transform Infrared Spectroscopy for Monitoring Short-Chain Free Fatty Acids in Swiss Cheese. Journal of Dairy Science. https://doi.org/10.3168/jds.2007-0063
12. Kogelheide, F., Kartaschew, K., Strack, M., Baldus, S., Metzler-Nolte, N., Havenith, M., … Lackmann, J. W. (2016). FTIR spectroscopy of cysteine as a ready-to-use method for the investigation of plasma-induced chemical modifications of macromolecules. Journal of Physics D: Applied Physics. https://doi.org/10.1088/0022-3727/49/8/084004
13. Skoog, D. A., Holler, F. J., ve Crouch, S. R. (2007). Principles of Instrumental Analysis, Sixth Edition. Thomson Brooke/Cole. https://doi.org/10.1016/S0003-2670(00)84936-3
14. van de Voort, F. R. (1992). Fourier transform infrared spectroscopy applied to food analysis. Food Research International. https://doi.org/10.1016/0963-9969(92)90115-L