Axinella damicornis süngerinden izole edilen sucul bakterilerin proteaz üretkenliklerinin araştırılması ve üretilen proteaz enziminin kısmi karakterizasyonu

Abstract

Proteolitik enzim grubundan proteazlar ticari enzim pazarında önemli bir yere sahiptirler. Kullanım alanlarına göre farklı karakteristik özelliklere sahip olmaları istenilen proteazların üstün özellikte olanlarının endüstriye kazandırılması önem teşkil etmektedir. Bu yüzden yeni mikrobiyal türlerin izolasyonu ve bu türlerden üretimlerin yapılması önemli bir çalışma konusudur. Bu çalışmada Kaş, Antalya, Türkiye’den izole edilen 81 sucul bakteriyel izolatın proteaz üretkenlikleri taranmıştır. En üretken izolatın Microbacterium genusuna ait olduğu belirlenmiş ve bu izolat ile çalkalamalı flask üretimlerde 166 U ml-1 aktivitesinde proteaz üretilmiştir. Ayrıca üretilen proteazın optimum sıcaklık ve pH değerlerinin 35oC ve pH 8 olduğu belirlenmiştir. Bunun yanında enzim aktivitesinin 10 mM MnCl2 etkisinde arttığı ve enzimin uzun süreli depolanmasında 4oC’nin -20oC ve 25oC koşullarına göre daha avantajlı olduğu gösterilmiştir.

Keywords

• Proteaz
• Sucul bakteri
• Enzim üretimi
• Enzim karakterizasyonu

Investigation of protease productivity of marine bacteria isolated from Axinella damicornis sponge and partial characterization of produced protease

Abstract

Proteases from the proteolytic enzyme group have an important position in the commercial enzyme market. It is crucial to bring the superior properties of the proteases, which are desired to have different characteristics according to their usage, to the industry. Therefore, isolation of new microbial species and enzyme productions from those is a critical study subject. In this study, protease productivity of the 81 bacteria were screened which were isolated from Kas, Antalya, Turkey. It was determined that the most productive strain belongs to the Microbacterium genus, and this strain produced 166 U ml-1 protease activity in shaking flask productions. In addition, the optimum temperature and pH values of the produced protease were determined to be 35oC and pH 8. Also, protease enzyme activity increase under the influence of 10 mM MnCl2 and 4oC condition is more advantageous than of -20oC and 25oC in long-term storage of the enzyme.

Keywords

• Protease
• Marine bacteria
• Enzyme production
• Enzyme characterization

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