Abstract
In this study, Lactobacillus brevis isolated from kashar cheese was identified by 16s rRNA method, phytase enzyme from bacteria was partially purified and characterized. Work continued in two directions. The first step was the isolation and identification of the bacteria. In the second step, the phytase enzyme from L. brevis was partially purified and the optimum pH and temperature values of the purified enzyme were determined. The phytase activity of the identified L. brevis was determined as 212.97 U/mL. The molecular mass of the enzyme was determined as 49.9 kDa by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) method. The Km and Vmax values for sodium phytate were 0.0154 mM and 2.00 µmol/min, respectively. The optimum pH and temperature values of partially purified phytase were determined as pH 3.0, 60 °C, respectively.
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Abbreviations
- SDS-PAGE:
-
Sodium dodecyl sulfate polyacrylamide gel electrophoresis
- rRNA:
-
Ribosomal RNA
- LAB:
-
Lactic acid bacteria
- PA:
-
Phytic acid
- GRAS:
-
Generally recognized as safe
- DNA:
-
Deoxyribonucleic acid
- PCR:
-
Polymerase chain reaction
- UV:
-
Ultraviolet
- NCBI:
-
National center for biotechnology information
- kDa:
-
Kilodalton
- AC:
-
Accession number
- BLASTn:
-
Basic local alignment search tool
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All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Neslihan DİKBAŞ, Sevda UÇAR and Şeyma ALIM. The first draft of the manuscript was written by Neslihan DİKBAŞ and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.
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Dikbaş, N., Uçar, S. & Alım, Ş. Purification of phytase enzyme from Lactobacillus brevis and biochemical properties. Biologia 78, 2583–2591 (2023). https://doi.org/10.1007/s11756-023-01403-9
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DOI: https://doi.org/10.1007/s11756-023-01403-9