Akademik Veri Yönetim Sistemi
FOOD BIOTECHNOLOGY, cilt.27, sa.2, ss.105-118, 2013 (SCI-Expanded)
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.