•  
  •  
 

Turkish Journal of Biology

DOI

10.3906/biy-1111-2

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 (157%), MnCl2 (140%), ZnCl2 (121%), MgCl2 (133%), CuCl2 (131%), and FeCl2 (123%).

Keywords

Lactobacillus brevis, phytase, phytic acid, zymogram

First Page

533

Last Page

541

Download

Included in

Biology Commons

Share

COinS