Volume 22, Issue 160 (2025)
FSCT 2025, 22(160): 77-90 |
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AbdullahMansour S, Ali Swadi W, Kadhim Issa Z. Isolation and Identification of Lactic Acid Bacteria from Different Sources and Testing their Ability to Produce Cellulases Enzyme. FSCT 2025; 22 (160) :77-90
URL: http://fsct.modares.ac.ir/article-7-77740-en.html
URL: http://fsct.modares.ac.ir/article-7-77740-en.html
1- Department of Food Science, College of Agriculture, University of Basrah, Iraq. , agripg.sabreen.mansoor@uobasrah.edu.iq
2- Department of Food Science, College of Agriculture, University of Basrah, Iraq.
2- Department of Food Science, College of Agriculture, University of Basrah, Iraq.
Abstract: (50 Views)
The current study aims to enhance work in the field of isolating microorganisms that produce enzymes with practical uses, sustainability and food industries, by isolating and identifying lactic acid bacteria strains from different sources, some of which contain cellulose, which microorganisms depend on, primarily for their nutrition and reproduction, and which is present in the environment in which they are found, and the possibility of producing the enzyme Cellulase, which is considered one of the important enzymes in the analysis of polysaccharides (cellulose) and the production of monosaccharides and simple sugars. This study included the isolation and identification of Lactobacillus bacteria from different sources, purification, screening, identification and determination of their efficiency in producing cellulase enzymes. The results showed that fifteen isolates were obtained from various sources including soil, fruits, vegetables, pickles, dairy products and live fish entrails. Agar MRS medium with 0.5% (w/v) CaCl2 granules was used to isolate lactic acid bacteria, which were identified by phenotypic, biochemical and Gram staining tests.
The optimum temperature for production is 35 °C with an enzymatic activity reached (3.425) and Specific activity (4.502), the pH value was 6 with the enzymatic activity reached (3.437) and Specific activity (4.399), the enzymatic activity was (3.419), and specific activity was (4.804), a fermentation time of 72 hours with an efficiency of (3.065) and Specific activity (4.305),the best carbon source cellulose with an efficiency of (5.44), and the best Nitrogen source wheat bran with an efficiency of (3.634) and a inoculum content of 5% with an efficiency of (3.399).
The optimum temperature for production is 35 °C with an enzymatic activity reached (3.425) and Specific activity (4.502), the pH value was 6 with the enzymatic activity reached (3.437) and Specific activity (4.399), the enzymatic activity was (3.419), and specific activity was (4.804), a fermentation time of 72 hours with an efficiency of (3.065) and Specific activity (4.305),the best carbon source cellulose with an efficiency of (5.44), and the best Nitrogen source wheat bran with an efficiency of (3.634) and a inoculum content of 5% with an efficiency of (3.399).
Keywords: enzyme-producing bacteria, cellulolytic enzymes, cellulolytic microorganisms, cellulolytic activity
Article Type: Original Research |
Subject:
Food Microbiology
Received: 2024/10/30 | Accepted: 2025/02/3 | Published: 2025/05/22
Received: 2024/10/30 | Accepted: 2025/02/3 | Published: 2025/05/22
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