PARTIAL CHARACTERIZATION OF PROTEASES FROM STREPTOMYCES CLAVULIGERUS USING AN INEXPENSIVE MEDIUM

Brazilian Journal of Microbiology

Elias Basile Tambourgi¹  Helena Simões Duarte²  Ana Lúcia Figueiredo Porto²  Valdinete Lins Silva³  Eduardo Henrique Magalhães de Melo³  José Luiz de Lima Filho³  Maria Taciana Holanda Cavalcanti³  Keila Aparecida Moreira³ 

[1] Universidade Estadual de Campinas;Universidade Federal Rural de Pernambuco;Universidade Federal de Pernambuco;

关键词: Streptomyces clavuligerus;    extracellular proteases;    thermal stability;    pH;   

DOI  :  10.1590/S1517-83822001000300010

来源: DOAJ

【 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】

Unknown