Production and Characterization of Phytase from Lactobacillus plantarum


Sumengen M., DİNÇER S. , Kaya A.

FOOD BIOTECHNOLOGY, cilt.27, ss.105-118, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 27 Konu: 2
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1080/08905436.2013.781507
  • Dergi Adı: FOOD BIOTECHNOLOGY
  • Sayfa Sayısı: ss.105-118

Özet

Phytase was produced from Lactobacillus plantarum isolated from a fermented food (Shalgam) and characterized in this study. Extracellular and intracellular enzyme activities of L. plantarum were determined as 984.50 U/mL and 494 U/g, respectively. Molecular weight of extracellular phytase from L. plantarum was estimated to be 46 kDa, and intracellular phytases were estimated to be 72 kDa, 36 kDa, and 33 kDa by SDS-PAGE. Optimum temperature for extracellular and intracellular phytase activity was 120 degrees C, and optimum pH for extracellular and intracellular phytase activity was pH 3.4. The intracellular enzyme was 94% stable for 10 min at 80 degrees C. The extracellular enzyme activity was not significantly affected by 1 mM CoCl2 and 1mM FeCl2. Intracellular enzyme activity was not significantly affected by 5 mM MnCl2.