Aspergillus section Nigri üyelerinin amilaz üretme özelliklerinin incelenmesi

In this study, amylase and protease enzyme production potentials of Aspergillus section Nigri molds isolated from the dried figs in different regions were determined and amylase enzyme activities are investigated in cold & mesophilic environment. In the first stage of the study, the potential for producing amylase and protease enzymes at low temperatures was investigated. The isolates were found to have higher amylase production potential, and the ability of selected isolates to produce amylase was investigated in wheat bran and standard medium. Incubations were carried out at a temperature of 15-35 ° C for 4-10 days to evaluate the effect of temperature and incubation time. Amylase activity was calculated by assuming that the reducing sugar produced by the amylase enzyme in minutes was equivalent to 1 μmol of glucose. In order to calculate the enzyme activity, the standard curve used that was drawn using the glucose solution prepared at different concentrations. Enzyme activity was calculated by using the slope of curve. All experiments were performed in 3 replicates. The statistical analysis revealed that the difference between the amylase activities of wheat bran and standard medium for all isolates was statistically significant (p <0.05). Higher enzyme activities were obtained in the wheat bran medium than in the standard medium. The highest amylase activity value of mold isolates was obtained as 2.690 U / mL at 35 ° C for 6 days as a result of incubation. In the statistical analyzes performed, the effect of temperature and incubation time on the amylase production of selected isolates was found to be significant (p <0,05).