PARTIAL CHARACTERIZATION OF PROTEASES FROM STREPTOMYCES CLAVULIGERUS USING AN INEXPENSIVE MEDIUM

Brazilian Journal of Microbiology

Keila Aparecida Moreira²  Maria Taciana Holanda Cavalcanti²  Helena Simões Duarte¹  Elias Basile Tambourgi¹  Eduardo Henrique Magalhães De Melo²  Valdinete Lins Silva¹  Ana Lúcia Figueiredo Porto¹  José Luiz De Lima Filho² 

[1] ,Universidade Federal de Pernambuco Departamento de Bioquímica Recife PE ,Brasil

关键词: Streptomyces clavuligerus;    extracellular proteases;    thermal stability;    pH;    Streptomyces clavuligerus;    proteases extracelulares;    estabilidade térmica;    pH;   

DOI  :  10.1590/S1517-83822001000300010

来源: SciELO

【 摘 要 】

The partial characterization of extracellular proteases from Streptomyces clavuligerus NRRL 3585 and 644 mutant was investigated. The enzyme production was carried out in batch fermentation using soy bean filtrate as nitrogen source. Maximum activity was obtained after 96h of fermentation with an initial pH of 7.0. The enzyme was partially purified by ammonium sulphate precipitation. Enzymes from the two strains retained 37% of their initial activities at pH 8.0 after 2 h incubation at 25ºC. Enzyme half-life at pH 8.0 and 60ºC was 40.30 and 53.32 min, respectively for both strains (partially purified extract). The optimum pH was obtained at pH 7.0-8.0 and 8.4 for enzymes produced for 3585 and 644 strains (crude extract), respectively, and 8.4 and 8.0 for enzymes from the partially purified extract 3585 and 644 strains, respectively. The optimum temperature for the crude extract was 21ºC for both strains. However, for the partially preparation the optimum temperature was 50ºC and 40°C for S. clavuligerus NRRL 3585 and 644 strains respectively.

【 授权许可】

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