Effects of Cultural Conditions on the Production of Extracellular Protease by Streptomyces albolongus and Streptomyces aburaviensis

Naznin Akhtar Abu Sayeed Mohammad Mahmud

doi:10.4172/2329-6674.1000110

Abstract

Proteolytic activity of two isolates of actinomycetes, Streptomyces albolongus and Streptomyces aburaviences was investigated on the basis of their ability to hydrolyze skimmed milk casein, egg albumin and gelatin. Both isolates were found to have potential for extracellular proteases production. Effects of culture conditions for the production of extracellular protease from S. albolongus and S. aburaviensis were determined. Highest protease yield from S. albolongus was obtained after 5 days of incubation with an initial pH 7, at static state when inoculated in medium composed of 1% glucose, 2% beef extract, 0.2% yeast extract, 0.1% KH2PO4, 0.3% K2HPO4, and trace MgSO4.7H2O. Optimum incubation conditions for S. abureviences were 4 days, with an initial medium pH 8 at shaking condition (100 rpm). S. aburaviences preferred 1.5% lactose and 1.5% tryptone as a carbon and nitrogen source. Both the isolates showed maximum protease yield at 37°C. The result of the present study might be helpful for largescale production of extracellular protease from these Streptomyces spp.

Highlights

Proteases play a colossal role in biotechnology and are widely used in tanning industry, in the manufacturing of biological detergents, meat tenderization, peptide synthesis, food industry, pharmaceutical industry, and in bioremediation processes [1,2,3]
Streptomyces albolongus and Streptomyces aburaviences were tested for proteolytic activity
The isolates were allowed to grow in three liquid media and maximum enzyme activity were found in Gelatinyeast extract- glucose broth and tryptone-dextrose-yeast extract broth for S. albolongus and S. aburaviensis, respectively (Table 1)

Summary

Introduction

Proteases play a colossal role in biotechnology and are widely used in tanning industry, in the manufacturing of biological detergents, meat tenderization, peptide synthesis, food industry, pharmaceutical industry, and in bioremediation processes [1,2,3]. Microbial proteases can be produced using many processes like solid-state fermentation and submerged fermentation [9,10]. Cultural conditions (physical, chemical and nutritional factors) play significant role in the production of extracellular proteases by microorganisms [1113]. In addition to these physical factors, nutritional factors such as the sources of carbon and nitrogen significantly affect protease production

Methods

Results

Discussion

Conclusion