Phytase production from lactic acid bacteria and their industrial applications

In this study, the phytase enzyme from Lactobacillus sp. strains isolated from fermented food products were produced and characterized. Phytase production of these strains were determined by production of clear zones around the colonies on the sodium phytate containing medium, after 48 hours incubation at 30oC. The enzymes isolated from Lactobacillus sp. 12.1 and Lactobacillus sp. 13.1 strains used in this study because they show the best activity.Molecular weight of phytase from Lactobacillus sp. 12.1 was estimated as 73 kDa and 34 kDa on SDS-PAGE. The optimum activity of 12.1 extracellular and 12.1 intracellular enzyme was emerged at 120oC, pH 3.4; 110oC, pH 3.4, respectively. Extracellular enzyme from Lactobacillus sp. 12.1 was 91% stable for 5 minutes at 90oC. 12.1 intracellular enzyme activity significantly stimulated with HgCl2 (157%), MnCl2 (140%), ZnCl2 (121%), MgCl2 (133%), CuCl2 (131%), FeCl2 (123%). Molecular weight of phytase from Lactobacillus sp. 13.1 was detected as 45 kDa on SDS-PAGE. The optimum acitivity of 13.1 extracellular and 13.1 intracellular enzyme was exhibited at 120, pH 3.4. Intracellular enzyme from Lactobacillus sp. was 94% stable for 10 minutes at 80oC. 13.1 intracellular enzyme activity was strongly inhibited with EDTA (75%). As a result, it is seen that due to the characteristic features of the Lactobacillus sp. 12.1 and 13.1 enzyme they can be proposed that they are convenient to be used in Industrial area.