Phytase production from Lactobacillus brevis


Sumengen M., DİNÇER S., Kaya A.

TURKISH JOURNAL OF BIOLOGY, vol.36, no.5, pp.533-541, 2012 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 36 Issue: 5
  • Publication Date: 2012
  • Doi Number: 10.3906/biy-1111-2
  • Journal Name: TURKISH JOURNAL OF BIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.533-541
  • Çukurova University Affiliated: Yes

Abstract

In this study, the phytase from Lactobacillus brevis strains isolated from fermented food products was produced and characterized. Phytase production of this strain was determined by production of clear zones around the colonies on the sodium phytate containing medium, after 48 h of incubation at 30 degrees C. The molecular weight of the phytase from Lactobacillus brevis was estimated as 73 kDa and 34 kDa on SDS-PAGE. The optimum activity of Lactobacillus brevis extracellular and intracellular enzymes emerged at 120 degrees C, pH 3.4 and at 110 degrees C, pH 3.4, respectively. The extracellular enzyme from Lactobacillus brevis was 91% stable for 5 min at 90 degrees C. Lactobacillus brevis intracellular enzyme activity was significantly stimulated with HgCl2 (157%), MnCl2 (140%), ZnCl2 (121%), MgCl2 (133%), CuCl2 (131%), and FeCl2 (123%).