Phytase production from Lactobacillus brevis

Authors : Melis SÜMENGEN, Sadık DİNÇER, Ayşenur KAYA

Pages : 533-541

View : 14 | Download : 5

Publication Date : 2012-12-01

Article Type : Research Paper

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 °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 °C, pH 3.4 and at 110 °C, pH 3.4, respectively. The extracellular enzyme from Lactobacillus brevis was 91% stable for 5 min at 90 °C. Lactobacillus brevis intracellular enzyme activity was significantly stimulated with HgCl2 insert ignore into journalissuearticles values(157%);, MnCl2 insert ignore into journalissuearticles values(140%);, ZnCl2 insert ignore into journalissuearticles values(121%);, MgCl2 insert ignore into journalissuearticles values(133%);, CuCl2 insert ignore into journalissuearticles values(131%);, and FeCl2 insert ignore into journalissuearticles values(123%);.
Keywords : Key words Lactobacillus brevis, phytase, phytic acid, zymogram