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Isolation of Thermostable Alpha-amylase Producing Mesophilic Bacterium and Partial Characterization of the Enzyme

Year 2020, Volume: 3 Issue: 2, 146 - 153, 15.12.2020
https://doi.org/10.47495/okufbed.824607

Abstract

References

  • Referans1 Karademir G., Karademir B. Yem katkı maddesi olarak kullanılan biyoteknolojik ürünler, Lalahan Hayvancılık Araştırma Enstitüsü Dergisi 2003; 43(1): 61-74, 2003.
  • Referans2 Nelson DL., Cox MM. Lehninger principles of biochemistry, Chapter 6, W.H. Freeman and Company, 4th Ed. New York, USA: 2004.
  • Referans3 Gümüşel F. Biyoteknoloji, genetik ve sağlık sektörü, Kocaeli Sanayii İçin Teknolojik Uzgörü Ortak Projesi 2002; 73-135.
  • Referans4 Wiseman A. The application of enzymes in industry. In: Horwood, E. (Ed.) Handbook of enzymes biotechnology. Chichester-UK 1987; 274-373.
  • Referans5 Gupta R., Gigras P., Mohapatra H., Goswami VK., Chauhan B. Microbial α-amylases: a biotechnological perspective, Process Biochemistry 2003; 38(11):1599-1616.
  • Referans6 Robyt JF. Enzymes and their action on starch. In: BeMiller, J., Whistler, R. (Eds.) Starch, chemistry and technology. Academic Press, New York: 2009; 237–292.
  • Referans7 Whitehurst RJ. Van Oort M. Enzymes in food tehcnology. In: Whitehurst, RJ., Van Oort, M. (Eds.), 2nd Ed. Wiley-Blackwell, Chichester, England: 2009.
  • Referans8 Leveque E., Janecek S., Haye B., Belarbi A. Thermophilic archaeal amylolytic enzymes-catalytic mechanism, substrate specificity and stability, Enyzme and Microbial Technology 2000; 26: 3-14.
  • Referans9 Asgher M., Asad MJ., Rahman SU., Legge RL. A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing. Journal of Food Engineering 2007; 79(3): 950-955.
  • Referans10 Hewitt CJ., Solomons GL. The production of α-amylase (E.C.3.2.1.1.) by Bacillus amyloliquefaciens, in a complex and a totally defined synthetic culture medium. Journal of Industrial Microbiology 1996; 17(2): 96-99.
  • Referans11 Godfrey T., West S. Introduction to industrial enzymology. In: Godfrey, T., West, S. (Eds) New York, USA: Stockton Press 1996.
  • Referans12 Canoğulları S. Etlik piliç karma yemlerinde enzim kullanımı ve kullanım koşulları, Doktora Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana, Türkiye, 1999.
  • Referans13 Lennete EH., Ballows A., Hausler JW Jr., Shadomy JH. Manuel of clinical microbiology, American Society for Microbiology, Washington D.C., USA: 1985; 4:1149.
  • Referans14 Demirkan S. Production, purification, and characterization of α-amylase by Bacillus subtilis and its mutant derivates, Turkish Journal of Biology 2011; 35:705-712.
  • Referans15 Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar, Analytical Chemistry 1959; 426-428.
  • Referans16 Burhan AI., Nisa U., Gokhan C., Omer C., Ashabil A., Osman G. Enzymatic properties of a novel thermostable, thermophilic, alkaline and chelator resistant amylase from an alkaliphilic Bacillus sp. isolate ANT-6, Process Biochemistry 2003; 38(10):1397–1403.
  • Referans17 Laemmli UK. Cleavage of structural proteins during the assembly of the head of the bacteriophage T4, Nature 1970; 227: 680-685.
  • Referans18 Ikeda T., Yamazaki H., Yamashita K., Shinke R. The tetracycline inducible expression of alpha-amylase in Bacillus subtilis. Journal of Fermentation and Bioengineering 1992; 74: 58-60.
  • Referans19 Lee SP., Morikawa M., Takagi M., Imanaka T. Cloning of the aapT gene and characterization of its product, α-amylase-pullulanase (AapT), from thermophilic and alkaliphilic Bacillus sp. strain XAL601, Applied and Environmenatl Microbiology 1994; 60(10): 3764-3773.
  • Referans20 Remize F. Spore-formin bacteria, The microbiological quality of food. In: Bevilacqua, A., Corbo, M.R., Sinigaglia, M. (Eds) Elsevier Ltd., Woodhead Publishing, Chennai, India, 2017.
  • Referans21 Harwood CR. Bacillus subtilis and its relatives: Molecular biological and industrial workhorses, Elsevier Science Publishers Ltd. U.K: 1992; 10:247-256.
  • Referans22 Vehmaanperä J. Development of Bacillus strains for industrial enzyme production by gene technology, Academic Dissertation in General Microbiology, PhD Thesis, Helsinki-Finland, 1990.
  • Referans23 Özcan BD. Studies on cloning of thermostable amylase genes, Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana, Türkiye, 2005.
  • Referans24 Grootegoed JA., Lauwers AM., Heinen W. Separation and partial purification of extracellular amylase and protease from Bacillus caldolyticus, Archives of Microbiology 1973; 90:223.
  • Referans25 Bano S., Qader SAU., Aman A., Syed MN., Azhar A. Purification and characterization of novel α-Amylase from Bacillus subtilis KIBGE HAS, AAPS PharmSciTech 2011; 12(1): 255–261.
  • Referans26 Femi-Ola TO., Olowe BM. Characterization of alpha-amylase from Bacillus subtilis BS5 isolated from Amitermes evuncifer Silvestri, Research Journal of Microbiology 2011; 6(2):140-146.
  • Referans27 Ratanakhanokchai K., Kaneko J., Kamio Y., Izaki K. Purification and properties of a maltotetraose and maltotriose producing amylase from Chloroflexus aurantiacus, Applied and Environmental Microbiology 1992; 58:2490–2494.
  • Referans28 Matzke J., Schwermann B., Baker EP. Acidostable and acidophilic proteins: the example of the α-amylase from Alicyclobacillus acidocaldarius, Comparative Biochemistry and Physiology Part A: Physiology 1997; 118:475-479.
  • Referans29 Bozic N., Ruiz J., Lopez-Santin J., Vujcic V. Production and properties of the highly efficient raw starch digesting α-amylase from a Bacillus licheniformis ATCC 9945a, Biochemical Engineering Journal 2011; 53:203–209.
  • Referans30 Aguilar GJ., Morlon-Guyot B., Trejo-Aguilar C., Guyot JP. Purification and characterization of an extracellular α-amylase produced by Lactobacillus manihotivorans LMG 18010T an amylolytic lactic acid bacterium, Enzyme and Microbial Technology 2000; 27: 406–413.
  • Referans31 Liu XD., Xu Y. A novel raw starch digesting α-amylase from a newly isolated Bacillus sp. YX-1: Purification and characterization, Bioresource Technology 2008; 99: 4315-4320.

Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu

Year 2020, Volume: 3 Issue: 2, 146 - 153, 15.12.2020
https://doi.org/10.47495/okufbed.824607

Abstract

Bu çalışmada, Niğde ili Ulukışla ilçesi Çiftehan bölgesi sınırları içinde bulunan kaplıcadan alınan toprak örneklerinden α-amilaz aktivitesine sahip Bacillus izolasyonu yapılmıştır. İzolat bakteri, Bacillus sp. GA4 olarak isimlendirilmiştir. Bacillus sp. GA4 izolatına ait α-amilaz enziminin optimum pH ve sıcaklık değerleri sırasıyla 6.0-8.0 ve 50 ºC olarak bulunmuştur. Enzim 40 ºC’de 30 dk. ön inkübasyon sonrasında aktivitesini tamamen korumuştur. Enzim, 50 ºC ve 60 ºC’de 30 dk. ön inkübasyon sonrasında ise sırasıyla %21 ve %37’lik aktivite kaybına uğramıştır. MgCl2 ve FeSO4 enzim aktivitesini sırasıyla %13 ve %12 seviyelerinde artırırken, CuSO4, CaCl2 ve EDTA sırasıyla %81, %38 ve %33 oranlarında inhibe etmiştir. Bacillus sp. GA4 α-amilaz enziminin moleküler ağırlığı SDS-PAGE zimogram analizi ile yaklaşık olarak 55 kDa bulunmuştur. İzolatın CFX, CN, TE, RD, S, Amp ve P antibiyotiklerine karşı hassas, SH antibiyotiğine ise dirençli olduğu gözlenmiştir.

References

  • Referans1 Karademir G., Karademir B. Yem katkı maddesi olarak kullanılan biyoteknolojik ürünler, Lalahan Hayvancılık Araştırma Enstitüsü Dergisi 2003; 43(1): 61-74, 2003.
  • Referans2 Nelson DL., Cox MM. Lehninger principles of biochemistry, Chapter 6, W.H. Freeman and Company, 4th Ed. New York, USA: 2004.
  • Referans3 Gümüşel F. Biyoteknoloji, genetik ve sağlık sektörü, Kocaeli Sanayii İçin Teknolojik Uzgörü Ortak Projesi 2002; 73-135.
  • Referans4 Wiseman A. The application of enzymes in industry. In: Horwood, E. (Ed.) Handbook of enzymes biotechnology. Chichester-UK 1987; 274-373.
  • Referans5 Gupta R., Gigras P., Mohapatra H., Goswami VK., Chauhan B. Microbial α-amylases: a biotechnological perspective, Process Biochemistry 2003; 38(11):1599-1616.
  • Referans6 Robyt JF. Enzymes and their action on starch. In: BeMiller, J., Whistler, R. (Eds.) Starch, chemistry and technology. Academic Press, New York: 2009; 237–292.
  • Referans7 Whitehurst RJ. Van Oort M. Enzymes in food tehcnology. In: Whitehurst, RJ., Van Oort, M. (Eds.), 2nd Ed. Wiley-Blackwell, Chichester, England: 2009.
  • Referans8 Leveque E., Janecek S., Haye B., Belarbi A. Thermophilic archaeal amylolytic enzymes-catalytic mechanism, substrate specificity and stability, Enyzme and Microbial Technology 2000; 26: 3-14.
  • Referans9 Asgher M., Asad MJ., Rahman SU., Legge RL. A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing. Journal of Food Engineering 2007; 79(3): 950-955.
  • Referans10 Hewitt CJ., Solomons GL. The production of α-amylase (E.C.3.2.1.1.) by Bacillus amyloliquefaciens, in a complex and a totally defined synthetic culture medium. Journal of Industrial Microbiology 1996; 17(2): 96-99.
  • Referans11 Godfrey T., West S. Introduction to industrial enzymology. In: Godfrey, T., West, S. (Eds) New York, USA: Stockton Press 1996.
  • Referans12 Canoğulları S. Etlik piliç karma yemlerinde enzim kullanımı ve kullanım koşulları, Doktora Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana, Türkiye, 1999.
  • Referans13 Lennete EH., Ballows A., Hausler JW Jr., Shadomy JH. Manuel of clinical microbiology, American Society for Microbiology, Washington D.C., USA: 1985; 4:1149.
  • Referans14 Demirkan S. Production, purification, and characterization of α-amylase by Bacillus subtilis and its mutant derivates, Turkish Journal of Biology 2011; 35:705-712.
  • Referans15 Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar, Analytical Chemistry 1959; 426-428.
  • Referans16 Burhan AI., Nisa U., Gokhan C., Omer C., Ashabil A., Osman G. Enzymatic properties of a novel thermostable, thermophilic, alkaline and chelator resistant amylase from an alkaliphilic Bacillus sp. isolate ANT-6, Process Biochemistry 2003; 38(10):1397–1403.
  • Referans17 Laemmli UK. Cleavage of structural proteins during the assembly of the head of the bacteriophage T4, Nature 1970; 227: 680-685.
  • Referans18 Ikeda T., Yamazaki H., Yamashita K., Shinke R. The tetracycline inducible expression of alpha-amylase in Bacillus subtilis. Journal of Fermentation and Bioengineering 1992; 74: 58-60.
  • Referans19 Lee SP., Morikawa M., Takagi M., Imanaka T. Cloning of the aapT gene and characterization of its product, α-amylase-pullulanase (AapT), from thermophilic and alkaliphilic Bacillus sp. strain XAL601, Applied and Environmenatl Microbiology 1994; 60(10): 3764-3773.
  • Referans20 Remize F. Spore-formin bacteria, The microbiological quality of food. In: Bevilacqua, A., Corbo, M.R., Sinigaglia, M. (Eds) Elsevier Ltd., Woodhead Publishing, Chennai, India, 2017.
  • Referans21 Harwood CR. Bacillus subtilis and its relatives: Molecular biological and industrial workhorses, Elsevier Science Publishers Ltd. U.K: 1992; 10:247-256.
  • Referans22 Vehmaanperä J. Development of Bacillus strains for industrial enzyme production by gene technology, Academic Dissertation in General Microbiology, PhD Thesis, Helsinki-Finland, 1990.
  • Referans23 Özcan BD. Studies on cloning of thermostable amylase genes, Yüksek Lisans Tezi, Çukurova Üniversitesi Fen Bilimleri Enstitüsü, Adana, Türkiye, 2005.
  • Referans24 Grootegoed JA., Lauwers AM., Heinen W. Separation and partial purification of extracellular amylase and protease from Bacillus caldolyticus, Archives of Microbiology 1973; 90:223.
  • Referans25 Bano S., Qader SAU., Aman A., Syed MN., Azhar A. Purification and characterization of novel α-Amylase from Bacillus subtilis KIBGE HAS, AAPS PharmSciTech 2011; 12(1): 255–261.
  • Referans26 Femi-Ola TO., Olowe BM. Characterization of alpha-amylase from Bacillus subtilis BS5 isolated from Amitermes evuncifer Silvestri, Research Journal of Microbiology 2011; 6(2):140-146.
  • Referans27 Ratanakhanokchai K., Kaneko J., Kamio Y., Izaki K. Purification and properties of a maltotetraose and maltotriose producing amylase from Chloroflexus aurantiacus, Applied and Environmental Microbiology 1992; 58:2490–2494.
  • Referans28 Matzke J., Schwermann B., Baker EP. Acidostable and acidophilic proteins: the example of the α-amylase from Alicyclobacillus acidocaldarius, Comparative Biochemistry and Physiology Part A: Physiology 1997; 118:475-479.
  • Referans29 Bozic N., Ruiz J., Lopez-Santin J., Vujcic V. Production and properties of the highly efficient raw starch digesting α-amylase from a Bacillus licheniformis ATCC 9945a, Biochemical Engineering Journal 2011; 53:203–209.
  • Referans30 Aguilar GJ., Morlon-Guyot B., Trejo-Aguilar C., Guyot JP. Purification and characterization of an extracellular α-amylase produced by Lactobacillus manihotivorans LMG 18010T an amylolytic lactic acid bacterium, Enzyme and Microbial Technology 2000; 27: 406–413.
  • Referans31 Liu XD., Xu Y. A novel raw starch digesting α-amylase from a newly isolated Bacillus sp. YX-1: Purification and characterization, Bioresource Technology 2008; 99: 4315-4320.
There are 31 citations in total.

Details

Primary Language Turkish
Subjects Structural Biology
Journal Section RESEARCH ARTICLES
Authors

Gültekin Özdemir 0000-0002-4151-5399

B. Devrim Özcan 0000-0002-9198-656X

Publication Date December 15, 2020
Submission Date November 11, 2020
Acceptance Date November 27, 2020
Published in Issue Year 2020 Volume: 3 Issue: 2

Cite

APA Özdemir, G., & Özcan, B. D. (2020). Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 3(2), 146-153. https://doi.org/10.47495/okufbed.824607
AMA Özdemir G, Özcan BD. Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. December 2020;3(2):146-153. doi:10.47495/okufbed.824607
Chicago Özdemir, Gültekin, and B. Devrim Özcan. “Sıcaklığa Dirençli Alfa-Amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu Ve Enzimin Kısmi Karakterizasyonu”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3, no. 2 (December 2020): 146-53. https://doi.org/10.47495/okufbed.824607.
EndNote Özdemir G, Özcan BD (December 1, 2020) Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3 2 146–153.
IEEE G. Özdemir and B. D. Özcan, “Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu”, Osmaniye Korkut Ata University Journal of Natural and Applied Sciences, vol. 3, no. 2, pp. 146–153, 2020, doi: 10.47495/okufbed.824607.
ISNAD Özdemir, Gültekin - Özcan, B. Devrim. “Sıcaklığa Dirençli Alfa-Amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu Ve Enzimin Kısmi Karakterizasyonu”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3/2 (December 2020), 146-153. https://doi.org/10.47495/okufbed.824607.
JAMA Özdemir G, Özcan BD. Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. 2020;3:146–153.
MLA Özdemir, Gültekin and B. Devrim Özcan. “Sıcaklığa Dirençli Alfa-Amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu Ve Enzimin Kısmi Karakterizasyonu”. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, vol. 3, no. 2, 2020, pp. 146-53, doi:10.47495/okufbed.824607.
Vancouver Özdemir G, Özcan BD. Sıcaklığa Dirençli Alfa-amilaz Enzimi Üreten Mezofilik Bakteri İzolasyonu ve Enzimin Kısmi Karakterizasyonu. Osmaniye Korkut Ata University Journal of Natural and Applied Sciences. 2020;3(2):146-53.

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