TАNNАZА FERMENTINING MIKROBIOLOGIK PRODUTSENTLАRINING IDENTIFIKАTSIYASI
DOI:
https://doi.org/10.5281/zenodo.19629550Kalit so‘zlar:
Anor po’stlogi, tanin, tannaza, ferment, mikrobiologik produtsent, identifikatsiya, biotexnologiya, molekulyar tahlil, Aspergillus oryzea va Talaromyces albobiverticilliusAbstrak
Ushbu tadqiqotning maqsadi anor po‘stlog‘idan mikroorganizmlarni izolyatsiya qilish va identifikatsiya qilish, shuningdek ularning fermentativ faolligini, xususan, tannaza ishlab chiqarishini baholash, biotexnologiya va oziq-ovqat sanoatida potensial qo‘llanish imkoniyatlarini o‘rganishdan iborat. Anor (Punica granatum L.) biologik faol birikmalar, jumladan polifenollar, organik kislotalar va taninlarga boy manba hisoblanadi. Granat po‘stlog‘i, qayta ishlash jarayonidagi ortiqcha mahsulot sifatida, mikrobiologik tadqiqotlar uchun qiziqish uyg‘otadi. Ushbu ishning maqsadi granat po‘stlog‘idan mikroorganizmlarni izolyatsiya qilish va ularning fermentativ faolligi hamda biologik potensialini o‘rganishdir. Tadqiqot potensial mikroblarni, xususan tannaza fermentini ishlab chiqaruvchi mikroorganizmlarni aniqlash va ularni zamonaviy molekulyar va biokimyoviy usullar yordamida tavsiflashga qaratilgan. MALDI-TOF MS texnologiyasi yordamida olingan natijalar shuni ko‘rsatdiki, Aspergillus oryzea va Talaromyces albobiverticillius kabi zamburug‘lar yuqori fermentativ faollikka ega asosiy hosil qiluvchilar hisoblanadi. Olingan ball qiymatlari (Aspergillus oryzea – 1,77; Talaromyces albobiverticillius – 2,33) identifikatsiyaning ishonchliligini tasdiqlaydi. Shunday qilib, ushbu tadqiqot natijalari tannaza biotexnologik ishlab chiqarishda samarali shtammlarni tanlashda katta ahamiyatga ega.
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