Abstract
Proteases are a group of enzymes that catalyse the degradation of proteins resulting in the production of their amino acid constituents. In the present study newly isolated Streptomyces sp. was subjected to produce proteases through solid state fermentation while wheat bran was used as substrate. To produce proteases, a local strain Streptomyces sp. was isolated from a soil sample of Ezzemouls saltpan, located in Ain M'lila (East of Algeria). The phenotypic and phylogenetic studies of this strain showed that it represents probably a new species. The SSF production medium for Streptomyces sp. was optimized using Plackett and Burman statistical methods. The results showed a maximum activity on basal wheat bran medium supplemented with 1% fructose. The best SSF humidifying solution was pH 9.0 phosphate buffer at 50% moisture. Protease has an optimum at pH 7.0, which is a typical characteristic of neutral proteases. The optimum temperature was 60°C and proved stable up to 80°C. The results showed that the novel Streptomyces sp. isolate is a good producer of extracellular neutral protease on wheat bran, which can be beneficial for industries. J. Bio-Sci. 29(1): 33-48, 2021 (June)
Highlights
Proteases (EC) are the most important industrial enzymes and widespread in nature
The proteolytic activity was confirmed by clear zone formation around the bacterial growth due to the casein hydrolysis
SS strain isolated from Saltpans which are rare regions in the world, was able to produce protease enzyme by solid state fermentation (SSF) on wheat bran
Summary
Proteases (EC) are the most important industrial enzymes and widespread in nature. Microbial proteases belong to acid, neutral or alkaline based on their pH optimum for activity, active sites and may depend on the composition of the medium. Further the use of solid state fermentation (SSF) for production of enzymes and other products has many advantages over submerged fermentation (Lonsane and Ramesh 1990). These advantages include: easier recovery of products, the absence of foam formation and contamination risks can significantly reduce due to the low water contents. It permits the use of agricultural and agro-industrial residues, as substrates which are converted into products with high commercial value (Lonsane and Ramesh 1990, Pandey 1992). The present work aimed to characterise Streptomyces sp. and focus on optimizing the production of extracellular protease in solid state fermentation on wheat bran
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