ENTEROCOCCUS DURANS İLE EKSTRASELÜLER LİPAZ ÜRETİMİ VE KAREKTERİZASYONU

Year 2021, , 474 - 487, 23.03.2021

Esra Acu , Volkan Kılıç , Merih Kıvanç

https://doi.org/10.15237/gida.GD21020

Cited By: 1

Abstract

Süt ve ürünlerinden izole edilen 50 laktik asit bakterisinin lipaz aktivitesi taranmıştır. E114 ve E114.11 numaralı izolatlarda yüksek aktivite görülmesi nedeniyle enzim üretimi için seçilmiştir. 16S rRNA gen bölgesine göre test bakterilerinin dizi analizi sonuçları Enterococcus durans olarak belirlenmiştir. Lipaz üretimi için optimum üretim koşulları belirlenmiştir. Bu koşullar: Azot ve karbon kaynağı olarak %5 pepton ve %5 glikoz ile hazırlanan besi ortamının sağlanması, pH 6.5'te 48 saat 120 rpm'de çalkalama ve 40-60°C de inkübasyondur. E. durans izolatlarına ait enzimler en yüksek aktiviteyi pH’ı 9 olan ve %20 tuz içeren ortamda göstermiştir. Çeşitli katyonların ve yüzey aktif maddelerin etkisinin farklı olduğu saptanmıştır. Enzimler düşük ve yüksek sıcaklıklarda aktivite göstermektedir. Ayrıca 5°C de 48 saat boyunca enzim aktivitesinin stabil kalması da gıda endüstrisi için önem taşımaktadır. Özellikle et ve süt ürünleri gibi fermente ürünlerde lezzet kazandırılması amacıyla kullanılabilirliği umut vericidir.

Keywords

Enterococcus durans, lipaz, enzim aktivitesi

PRODUCTION AND CHARACTERIZATION OF EXTRACELLULAR LIPASE FROM ENTEROCOCCUS DURANS

Abstract

Lipase activity of 50 lactic acid bacteria isolated from milk and milk products were screened. E114 and E114.11 isolates were chosen for enzyme production due to their high activity. Sequence analysis results of test bacteria according to 16S rRNA gene region were determined as Enterococcus durans. Optimum production conditions for lipase production have been determined. These conditions are: Providing a medium prepared with 5% peptone and 5% glucose as nitrogen and carbon source, shaking at 120 rpm for 48 hours at pH 6.5 and incubating at 40-60°C. Enzymes belonging to E. durans isolates showed the highest activity in the environment with pH 9 and containing 20% salt. It has been found that the effects of various cations and surfactants are different. Enzymes show activity at low and high temperatures. Stability of enzyme activity for 48 hours at 5°C is also important for the food industry. Its usability in fermented products such as meat and dairy products is promising.

Keywords

Enterococcus durans, lipase, enzyme activity

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