Zymomonas mobilis LEVANSUKRAZ ENZİMİNİN LEVAN ÜRETİMİNDE KULLANILMASI

Year 2018, , 1061 - 1074, 01.11.2018

Güler Sözgen , Gökçenaz Özdoğan Burcu Kaplan Türköz

https://doi.org/10.15237/gida.GD18087

Cited By: 2

Abstract

Levan gıda, kozmetik ve ilaç sanayi gibi birbirinden farklı
endüstrilerde kullanım alanına sahip bir fruktoz polimeridir. Levansukrazlar
sakkarozu substrat olarak kullanarak fruktoz polimerleri oluşumunu katalizleyen
enzimlerdir. Bakteriler tarafından hücre dışına salgılanan levansukrazlar
bakterinin yüksek sakkaroz konsantrasyonunda levan ve/veya fruktooligosakkarit
polimerlerini sentezlemesini sağlar. Bu çalışmada Zymomonas mobilis NRRL
B-14023 kullanılarak levansukraz enziminin üretilmesi ve levan polimeri üretme
koşulları incelenmiştir. Yapılan çalışmada Z. mobilis levansukrazı
üretilmiş ve ham enzimin levan aktivitesi gösterilmiştir. Levansukraz, Z.
mobilis B-14023 hücreleri tarafından 36 saat boyunca 30.3 °C’de 159 g/L
sakkaroz, pH 4.91 ortamında statik kültürde üretilmiştir. Levansukrazın levan
üretimi için optimum inkübasyon süresi ve sıcaklığı 24 saat ve 25 °C olarak
bulunduktan sonra aktiviteye etki eden faktörler araştırılmıştır. Artan NaCl
konsantrasyonunda levan üretiminde azalma olduğu görülmüştür. Ayrıca 10 mM EDTA
ve MgCl₂ varlığında enzimin levan üretim aktivitesinde azalma olduğu
bulunmuştur. Sonuç olarak Z. mobilis NRRL B-14023 levansukrazı ile
ortalama 62.42 g/L levan üretilmiştir.

Keywords

Zymomonas mobilis, Levansukraz, Levan

USE of Zymomonas mobilis LEVANSUCRASE IN LEVAN PRODUCTION

Abstract

Levan has a wide range of uses in different industries
such as food, cosmetics and pharmaceutical. Levansucrases are enzymes, which
catalyze the formation of fructose polymers using sucrose as substrate.
Levansucrases are produced and secreted by bacteria and enable them to
synthesize levan/fructooligosaccharides in medium containing high sucrose
concentrations. In this study, Zymomonas mobilis levansucrase was
produced and its levan activity was investigated. Levansucrase was produced by Z.
mobilis NRRL B-14023 cells in static culture in medium with 159 g/L
sucrose, pH 4.91 at 30.3 °C for 36 h. The optimum incubation time, temperature
of crude enzyme for levan production were found as 24 h and 25 °C. The levan
production of levansucrase decreased with increasing NaCl concentrations.
Furthermore the presence of 10 mM EDTA and MgCl₂ showed an
inhibitory effect on levan production. As a result, on average 62.42 g/L levan
was produced using Z. mobilis NRRL B-1423 levansucrase.

Keywords

Zymomonas mobilis, Levansucrase, Levan

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