文章基本信息

标题：Characterization and fermentation optimization of novel thermo stable alkaline protease from Streptomyces sp. Al-Dhabi-82 from the Saudi Arabian environment for eco-friendly and industrial applications
本地全文：下载
作者：Naif Abdullah Al-Dhabi ; Galal Ali Esmail ; Abdul-Kareem Mohammed Ghilan 等
期刊名称：Journal of King Saud University - Science
印刷版ISSN：1018-3647
出版年度：2020
卷号：32
期号：1
页码：1258-1264
DOI：10.1016/j.jksus.2019.11.011
语种：English
出版社：Elsevier
摘要：AbstractIn this study a novel thermo stable alkaline protease producingStreptomycessp. Al-Dhabi-82was isolated from the soil. The effect of fermentation period on enzyme production byStreptomycessp. Al-Dhabi-82 was optimized in submerged fermentation. Protease activity was found to be maximum after 5 days of incubation (129.5 ± 7.1 U/ml) and depleted after 6 days of incubation (113.8 ± 4.1 U/ml). Enzyme production increases with the increase in pH up to 9.0 (136.2 ± 3.6 U/ml) and enzyme production depleted significantly at pH 11.0 (67 ± 2.9 U/ml). Maximum production of protease was observed at 40 °C (164 ± 11.1 U/ml). Among the evaluated carbon sources, maltose significantly influenced on protease production (212 ± 14.8 U/ml). The optimum amount of protease (269 ± 10.4 U/ml) produced byStreptomycessp. Al-Dhabi-82 was observed in the production medium containing yeast extract. Enzyme production was maximum in the presence of 0.15% Ca2+. The specific activity of crude enzyme was 26 U/ mg protein and it increased as 276 U/mg protein after chromatography separation. The molecular weight of purified protease obtained from sephadex G-75 gel filtration chromatography was estimated to be 37 kDa using SDS-PAGE. This enzyme showed high activity at pH 9.0, and lost about 16% activity at pH 10. The optimum temperature forStreptomycessp. Al-Dhabi-82 protease was 40 °C. The extracellular alkaline protease fromStreptomycessp. Al-Dhabi-82 hydrolyzed chicken feather completely.
关键词：Actinomycetes;Streptomyces;sp.;Alkaline protease;Optimization