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Journals / Anadolu Üniversitesi Bilim ve Teknoloji Dergisi :C-Yaşam Bilimleri ve Biyoteknoloji / 2018 / Cilt: 7 - Sayı: 2

DETERMINATION OF PEPTIDASE PRODUCTION POTENTIAL OF BACILLUS STRAINS ISOLATED FROM ROPEY BREAD AND OPTIMISATION OF SOME CULTURE CONDITIONS FOR PEPTIDASE PRODUCTION

SÜNMÜŞ EKMEKTEN İZOLE EDiLEN BACILLUS SUŞLARININ PEPTİDAZ ÜRETME POTANSİYELLERİNİN BELİRLENMESİ VE PEPTİDAZ ÜRETİMİ İÇİN BAZI KÜLTÜR ŞARTLARININ OPTİMİZASYONU

Fundagül EREM
Muharrem CERTEL
Pages
160–179
Publication Date
2022-10-11
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Furthermore, higher peptidase activity was obtained with a carbon/nitrogen ratio of 1:5, agitation rate of 250 rpm and with the utilization of enzyme production medium for preparing pre-culture.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, peptidase production potential of 14 Bacillus species isolated from ropey breads in a previous study, was determined at 30, 37, 50 and 55 °C.
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Key Findings & Data:For this purpose, carbon source, nitrogen source, carbon/nitrogen ratio, agitation rate and pre-culture medium which ensure the best peptidase activity were determined by considering the cost-effectiveness.
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Conclusion & Impact:Furthermore, higher peptidase activity was obtained with a carbon/nitrogen ratio of 1:5, agitation rate of 250 rpm and with the utilization of enzyme production medium for preparing pre-culture.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, peptidase production potential of 14 Bacillus species isolated from ropey breads in a previous study, was determined at 30, 37, 50 and 55 °C. Then, optimum enzyme production medium composition and conditions for two of the strains which were found to have the highest peptidase activity were optimised with one factor at a time approach. For this purpose, carbon source, nitrogen source, carbon/nitrogen ratio, agitation rate and pre-culture medium which ensure the best peptidase activity were determined by considering the cost-effectiveness. The best carbon and nitrogen source was determined as glucose and yeast extract, respectively. Furthermore, higher peptidase activity was obtained with a carbon/nitrogen ratio of 1:5, agitation rate of 250 rpm and with the utilization of enzyme production medium for preparing pre-culture.

Özet

Bu çalışmada daha önceki bir çalışmada sünmüş ekmeklerden izole edilen 14 adet Bacillus suşunun, 30 °C, 37 °C, 50 °C ve55 °C’de peptidaz üretme potansiyellerinin belirlenmesinin ardından, peptidaz aktivitesi en yüksek olan iki suş için en uygunenzim üretim besiyeri bileşimi ve koşullarının bir kerede bir faktör yaklaşımı ile optimizasyonu yapılmıştır. Bu amaçla en iyiaktivite değerini sağlayan karbon ve azot kaynağı ile karbon/azot oranı, çalkalama hızı ve ön kültür besiyeri seçimi maliyetunsuru da göz önünde bulundurularak tespit edilmiştir. En iyi karbon ve azot kaynağının sırasıyla glukoz ve maya ekstraktıolduğu saptanmıştır. Ayrıca karbon/azot oranının 1:5, çalkalama hızının 250 rpm olması durumunda ve ön kültürhazırlanması için enzim üretim ortamı ile aynı besiyeri kullanıldığında daha yüksek peptidaz aktivitesi değeri elde edilmiştir.

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Cite This Article

EREM, F., CERTEL, M. (2022). DETERMINATION OF PEPTIDASE PRODUCTION POTENTIAL OF BACILLUS STRAINS ISOLATED FROM ROPEY BREAD AND OPTIMISATION OF SOME CULTURE CONDITIONS FOR PEPTIDASE PRODUCTION. Anadolu Üniversitesi Bilim ve Teknoloji Dergisi :C-Yaşam Bilimleri ve Biyoteknoloji, Cilt: 7 - Sayı: 2, 160–179. https://ajindex.com/articles/438585

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