Determination of the production capabilities of heat-resistant forms of amylases, proteases and lipases

In this study, 56 heat-resistant mold isolates obtained from the project studies numbered Tubitak-1001-118Z359 and ESTÜ-BAP-1704F102 were used, in which the amylase, lipase and protease production capabilities of these isolates was determined using starchy mediums for amylase, mineral oil mediums for lipase and casein mediums for protease. 47 Penicillium sp. (83.9%), 4 Talaromyces sp. (7.1%), 2 Paecilomyces sp. (3.6%), 1 Hamigera (1.8%), 1 Aspergillus sp. (1.8%), 1 unidentified (1.8%) heat-resistant mold were evaluated. According to the amylase enzyme evaluation scale we determined, of the 56 isolates examined, it was found that the level of amylase enzyme production capability was low in 9 (16.071%), considerable in 32 (57.14%), high in 12 (21.42%) and very high in 2 (3.57%) isolates. According to the lipase enzyme evaluation scale we determined, of the 56 isolates examined, it was found that the level of lipase enzyme production capability was low in 11 (19.64%), considerable in 24 (42.85%), high in 18 (32.14%) and very high in 3 (5.35%) isolates. According to the protease enzyme evaluation scale we determined, of the 56 isolates examined, it was found that the level of protease enzyme production capability was low in 10 (17.85%), considerable in 28 (50%), high in 16 (28.57%) and very high in 2 (3.57%) isolates. Among the isolates analyzed, Penicillium sp. (29.72) isolate has been noted to be capable of producing all three enzymes at the highest level. By performing purification and characterization studies on enzymes from microorganisms showing high rates of amylase, lipase and protease production capabilities in this study, it can be further explored whether they are suitable for industrial applications or not.