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Katı Kültür Fermantasyon Tekniği ile Streptomyces sp. TEM 25’ten Ksilanaz Üretimi
(Xylanase Production from Streptomyces sp. TEM 25 by Solid State Fermentation )

Author : Bilge Hilal CADIRCI  İhsan YAŞA  
Type :
Printing Year : 2017
Number : 2017-2
Page : 1-9


Summary
Topraktan izole edilen 49 Aktimoniset izolatı içinden en iyi ksilanaz üretici olarak belirlenen Streptomyces TEM 25 straininden ksilanaz üretimi katı kültür ve batık kültür fermantasyonu teknikleri karşılaştırılarak gerçekleştirilmiştir. Buğday kepeği kullanılarak yapılan katı kültür fermantasyonu koşulları optimize edilerek ksilanaz enzim aktivitesi yaklaşık 1.5 kat arttırılmış ve %66,6 nemlendirme koşullarında 45,85 U/gkepek enzim aktivitesine ulaşıldığı belirlenmiştir. Amonyum sülfat çöktürme yöntemi ile kısmi saflaştırılan enzimin spesifik aktivitesi 5 kat artırılmıştır.

Turkish Keywords
Batık kültür fermantasyon, Katı kültür fermantasyon, Ksilanaz, Streptomyces, Selülaz

Abstract
Xylanase production from Streptomyces TEM 25, selected as the best xylanase producing bacteria of 49 Actinomycetes isolated from soil, was achieved by solid state fermantation in comparison with submerged fermentation. By optimization the solid state fermentation condition, xylanase activity was increased 1.5 fold to 45.85 U/gwheatbran under 66.6% moistened conditions. Spesific activity of partially purified xylanase by ammonium sulphate precipitation was increased 5 fold.

Keywords
Cellulase, Solid state fermentation, Streptomyces, Submerged fermentation Xylanase

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