OPTIMISATION OF Bacillus amyloliquefaciens FE-K1 EXTRACELLULAR PEPTIDASE PRODUCTION BY RESPONSE SURFACE METHODOLOGY

Year 2018, , 159 - 173, 15.10.2018

Fundagül Erem , Mehmet İnan Muharrem Certel

https://doi.org/10.23902/trkjnat.439763

Cited By: 1

Abstract

Bu çalışmada, daha önce sünmüş ekmekten izole edilmiş
olan Bacillus amyloliquefaciens
FE-K1’in ekstraselüler peptidaz üretiminin, merkezi kompozit tasarıma (MKT)
dayalı yanıt yüzey yöntemi (YYY) ile optimize edilmesi amaçlanmıştır. Yanıt
yüzey yönteminde sıcaklık (20-45°C), enzim üretim ortamının başlangıç pH değeri
(pH 5-9) ve inokülasyon seviyesi (%1-5, v/v) faktör olarak kullanılmış,
fermentasyon süresi her deneme için ayrı ayrı belirlenmiştir. Sonuçlar optimum
peptidaz üretiminin 33,4°C, pH 6,62 ve %2,3 inokülasyon seviyesinde elde
edildiğini göstermiştir. Optimum koşullar altında fermentasyon süresinin sadece
7 saat, ham enzimin aktivitesinin 49,17U/mL, spesifik aktivitesinin ise
504,77U/mg olduğu tespit edilmiştir.

Keywords

Bacillus, central composite design, peptidase, response surface methodology

OPTIMISATION OF Bacillus amyloliquefaciens FE-K1 EXTRACELLULAR PEPTIDASE PRODUCTION BY RESPONSE SURFACE METHODOLOGY

Abstract

In this study, it was aimed to optimise the extracellular peptidase production of Bacillus amyloliquefaciens FE-K1, previously isolated from ropy wholemeal bread, by using response surface methodology (RSM) based on central composite design (CCD). The temperature (20-45°C), initial pH of the enzyme production medium (pH 5-9) and inoculation level (1-5%, v/v) were used as the factors for RSM, and the fermentation time was determined for each trial separately. Results showed that the optimum peptidase production occurred at 33.4°C, pH 6.62 and 2.3% inoculation. It was determined that the fermentation time was only 7h, the crude enzyme had a peptidase activity of 49.17U/mL and a specific activity of 504.77U/mg under the optimised conditions.

Keywords

Bacillus, central composite design, peptidase, response surface methodology

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