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首页> 外文期刊>Journal of King Saud University >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
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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

机译：链霉菌 sp。的新型热稳定碱性蛋白酶的表征和发酵优化。来自沙特阿拉伯的Al-Dhabi-82环境友好型和工业应用

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In 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.
机译：在这项研究中，一种新型的热稳定碱性蛋白酶产生链霉菌。 Al-Dhabi-82与土壤隔离。发酵时间对链霉菌产生酶的影响。 Al-Dhabi-82在深层发酵中进行了优化。发现蛋白酶活性在孵育5天后达到最高（129.5±±7.1 U / ml），并在孵育6天后耗尽（113.8±±4.1 U / ml）。随着pH值的增加，酶的产量增加至9.0（136.2？±？3.6 U / ml），pH值11.0（67？±？2.9 U / ml）时，酶的产生显着减少。在40℃（164℃±11.1U / ml）观察到蛋白酶的最大产量。在评估的碳源中，麦芽糖显着影响蛋白酶的产生（212±±14.8 U / ml）。链霉菌产生的最适蛋白酶量（269±±10.4 U / ml）。在含有酵母提取物的生产培养基中观察到Al-Dhabi-82。在0.15％Ca2 +存在下，酶的产量最高。粗酶的比活为26 U / mg蛋白质，色谱分离后增加为276 U / mg蛋白质。使用SDS-PAGE，从sephadex G-75凝胶过滤色谱获得的纯化蛋白酶的分子量估计为37？kDa。该酶在pH 9.0时显示高活性，在pH 10时失去约16％的活性。 Al-Dhabi-82蛋白酶为40℃。来自链霉菌的细胞外碱性蛋白酶。 Al-Dhabi-82完全水解了鸡毛。

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