Peynir İzolatı Çeşitli Laktobasillerin Proteolitik Aktivitelerinin, Proteaz Genlerinin Belirlenmesi ve Proteolitik Aktivitesi En Yüksek Suş İle Fermente Süt Üretimi ve Takibi
Yükleniyor...
Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada peynir izolatı 8 adet laktobasil suşunun süt endüstrisine milli starter kültür veya ek
kültür katkısı sağlaması açısından proteolitik aktiviteleri incelenmiştir. Büyüme eğrilerine, kalitatif
proteolitik aktivitelerine, pH’ın ekstraselüler proteolitik aktivite üzerine etkisine bakılarak incelenen
suşların SDS-PAGE analiziyle hangi protein fraksiyonunda etkili olduğu incelenmiştir. Bu fraksiyonda
etki gösteren suşların PZR ile proteaz gen bölgeleri incelenmiştir.
İzolatların kalitatif olarak ekstraselüler proteolitik aktiviteleri petri üzerinde zon görünümlerine
bakılarak var-yok testi ile tespit edilmiştir. Elde edilen verilere göre; suşlar % 1 Skim Milk Agar (SMA)
37⁰C’de inkübasyona tabi tutulduğunda en iyi proteolitik aktivite sonuçlarına ulaşılmıştır. Bütün
izolatların proteolitik aktiviteye sahip olduğu görülmüş Lactiplantibacillus plantarum’un CSCWL 6-9 ve
L21 suşları kalitatif açıdan en yüksek proteolitik aktiviteye sahip olduğu bulunmuştur. Alkali pH’da
proteolitik aktivitelerinin aktif olduğu kanısına varılmıştır. L. plantarum’un 3 adet suşunun fermente
sütün 1. ve 21. günündeki β-CN proteini üzerinde parçalama yeteneği olduğu belirlenmiştir. PZR ile 3
adet gen bölgesine bakılarak bu suşlarının hangi gen bölgesinin proteolitik aktiviteyi tetiklediği
araştırılmıştır. Araştırması yapılmış kültürlerin prtP genine sahip olduğu belirlenmiştir.
In this study, proteolytic activities of 8 lactobacillus strains of cheese isolate were investigated in terms of providing national starter culture or additional culture contribution to the dairy industry. The strains, which were examined by looking at their growth curves, qualitative proteolytic activities, and the effect of pH on extracellular proteolytic activity, were investigated by SDS-PAGE analysis in which protein fraction they were effective. The protease gene regions of the strains acting in this fraction were examined by PCR. The extracellular proteolytic activities of the isolates were determined with the presence-absent test by looking at the zone appearances on the petri dish. According to the data obtained; The best proteolytic activity results were obtained when the strains were incubated in 1% Skim Milk Agar (SMA) at 37 ⁰C. All isolates were found to have proteolytic activity, and CSCWL 6-9 and L21 strains of Lactiplantibacillus plantarum were found to have the highest qualitative proteolytic activity. It has been concluded that proteolytic activities are active at alkaline pH. It was determined that 3 strains of L. plantarum had the ability to degrade β-CN protein on the 1st and 21st days of fermented milk. By looking at 3 gene regions with PCR, it was investigated which gene region of these strains triggered proteolytic activity. It has been determined that the researched cultures have the prtP gene.
In this study, proteolytic activities of 8 lactobacillus strains of cheese isolate were investigated in terms of providing national starter culture or additional culture contribution to the dairy industry. The strains, which were examined by looking at their growth curves, qualitative proteolytic activities, and the effect of pH on extracellular proteolytic activity, were investigated by SDS-PAGE analysis in which protein fraction they were effective. The protease gene regions of the strains acting in this fraction were examined by PCR. The extracellular proteolytic activities of the isolates were determined with the presence-absent test by looking at the zone appearances on the petri dish. According to the data obtained; The best proteolytic activity results were obtained when the strains were incubated in 1% Skim Milk Agar (SMA) at 37 ⁰C. All isolates were found to have proteolytic activity, and CSCWL 6-9 and L21 strains of Lactiplantibacillus plantarum were found to have the highest qualitative proteolytic activity. It has been concluded that proteolytic activities are active at alkaline pH. It was determined that 3 strains of L. plantarum had the ability to degrade β-CN protein on the 1st and 21st days of fermented milk. By looking at 3 gene regions with PCR, it was investigated which gene region of these strains triggered proteolytic activity. It has been determined that the researched cultures have the prtP gene.
Açıklama
Anahtar Kelimeler
Ekstraselüler, Proteolitik, Proteaz, PZR, SDS-PAGE, Extracellular, Proteolytic, Protease, PCR
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Satılmış, M. K., (2023). Peynir İzolatı Çeşitli Laktobasillerin Proteolitik Aktivitelerinin, Proteaz Genlerinin Belirlenmesi ve Proteolitik Aktivitesi En Yüksek Suş İle Fermente Süt Üretimi ve Takibi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
