Phytase characterization and Production from Lactobacillus plantarum Strain on Corn Steep Liquor

In this study,effect of corn steep liquor on phytase enzyme production from lactobacillus plantarum strain isolated from fermented food products was investigated and produced phytase was characterized. the enzyme produced in mrs broth containing %30 corn steep liquor and %0,2 glucose for 24 hours at 30°c.the intracellular enzyme isolated from lactobacillus plantarum strain used in this study. the optimum activity of enzyme was emerged at 40°c and ph 5. this enzyme was 92% stable for 30 minutes at 100°c. enzyme activity decreased with 1mm concetration of mgci2 (3.6%),coci2 (13.5%) hgcl2 (14%),nici2 (20%),mncl2 (15%),caci2 (15%),zncl2 (9%),cucl2 (24%),fecl2 (15%) and edta (13%) but activity increased with 5mm concentration of mgci2 (5%),coci2 (13.5%) hgcl2 (22%),nici2 (16%),mncl2 (18%),caci2 (20%),zncl2 (39%),cucl2 (10%),fecl2 (10%) and edta (12%). as a result,it is seen that due to the characteristic features of the produced pytase enzyme can be proposed that it is convenient to be used in industrial area.