Phytase production from Lactobacillus brevis

Sumengen M., DİNÇER S., Kaya A.

TURKISH JOURNAL OF BIOLOGY, cilt.36, sa.5, ss.533-541, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 5
  • Basım Tarihi: 2012
  • Doi Numarası: 10.3906/biy-1111-2
  • Dergi Adı: TURKISH JOURNAL OF BIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.533-541
  • Çukurova Üniversitesi Adresli: Evet

Özet

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%).