Production and Characterization of Phytase from Lactobacillus plantarum


Sumengen M., DİNÇER S. , Kaya A.

FOOD BIOTECHNOLOGY, vol.27, no.2, pp.105-118, 2013 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 2
  • Publication Date: 2013
  • Doi Number: 10.1080/08905436.2013.781507
  • Title of Journal : FOOD BIOTECHNOLOGY
  • Page Numbers: pp.105-118

Abstract

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.