Determination of cysteine production capacity of some microorganisms isolated from various sources

In this study, it was aimed to determine the cysteine production capacity of microorganisms isolated from various sources (soil and various types of cheese). For this purpose, 262 bacteria were isolated from 9 different sources. Cysteine was present in varied concentrations (0.452-1.855 g/L) in all of the liquid media. The cysteine concentration was determined by spectrophotometric method after fermentation process using Nurtient Broth at 37 °C for 72 hours. FTIR characterization of the cysteine, serine and methionine amino acids was performed, and also the FTIR spectra of aqueous solutions containing cysteine at varying concentrations were examined to evaluate the differences in spectrums. According to the spectrums obtained, it was concluded that the peak intensities were changed based on the concentration of cysteine