Optimization of alkaline protease production by Streptomyces sp. strain isolated from saltpan environment

Boughachiche, F.; Rachedi, Kounouz; Duran, Robert; Lauga, Béatrice; Karama, Solange; Bouyoucef, Lynda; Boulezaz, Sarra; Boukrouma, Meriem; Boutaleb, Houria; Boulahrouf, Abderrahmane

doi:10.5897/ajb2016.15259

Cited by 8 publications

(8 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Alkaline protease production by Streptomyces sp. isolated from saltpan of Algeria was reported by Boughachiche et al ( 2016 ). A novel thermostable keratinolytic alkaline protease producing Streptomyces sp.…”

Section: Alkaline Proteasesmentioning

confidence: 93%

“…These have also been from saline environments like the marine environments, sea sediments, hypersaline lakes, salted food, soda lakes, etc. (Maruthiah et al 2016 ; Boughachiche et al 2016 ; Ibrahim et al 2019 ). Among the bacteria, the genus Bacillus has a very prominent place in terms of the commercial production of proteases, while the fungal sources are dominated by the genera Aspergillus , Trichoderma , Penicillium , etc.…”

Section: Microbial Proteasesmentioning

confidence: 99%

See 1 more Smart Citation

Microbial proteases: ubiquitous enzymes with innumerable uses

Putatunda²,

et al. 2021

View full text Add to dashboard Cite

Proteases are ubiquitous enzymes, having significant physiological roles in both synthesis and degradation. The use of microbial proteases in food fermentation is an age-old process, which is today being successfully employed in other industries with the advent of ‘omics’ era and innovations in genetic and protein engineering approaches. Proteases have found application in industries besides food, like leather, textiles, detergent, waste management, agriculture, animal husbandry, cosmetics, and pharmaceutics. With the rising demands and applications, researchers are exploring various approaches to discover, redesign, or artificially synthesize enzymes with better applicability in the industrial processes. These enzymes offer a sustainable and environmentally safer option, besides possessing economic and commercial value. Various bacterial and fungal proteases are already holding a commercially pivotal role in the industry. The current review summarizes the characteristics and types of proteases, microbial source, their current and prospective applications in various industries, and future challenges. Promoting these biocatalysts will prove significant in betterment of the modern world.

show abstract

Section: Alkaline Proteasesmentioning

confidence: 93%

Section: Microbial Proteasesmentioning

confidence: 99%

Microbial proteases: ubiquitous enzymes with innumerable uses

Putatunda²,

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Furthermore, Figure (2) and Table (1)showed that the maximum activity (470U/ml)was obtained at high alkaline pH reached 10 , glucose (5.0 g/l) as a carbon sources, and peptone(7.5 g/l) as a nitrogen sources indicating that the enzyme was more active in alkaline conditions. It was observed that the enzyme production was enhanced in alkaline conditions which could be an indicative of the alkalophylic nature of the microorganism as previously mentioned by [12].While, Boughachiche et al [13] found that the optimum pH for protease production by…”

Section: Resultsmentioning

confidence: 72%

Statistical, optimization, and thermodynamic studies on the production of alkaline protease using new local isolate of Bacillus sp

et al. 2021

View full text Add to dashboard Cite

Investigation of alkaline protease production under different fermentation conditions using one factor at a time involving temperature, pH, incubation time as well as different carbon and organic nitrogen sources. The results showed that the maximum activity (470U/ml) was obtained at peptone 7.5 (g/L), glucose 5 (g/L), pH 10, 24h incubation time and 35 o C. Further more, Two sequential statistical designs were used to optimize these physiochemical parameters (pH, temperature, incubation time, glucose, peptone, and MgSO 4 .7H 2 O, K 2 HPO 4 ) for enzyme production. Firstly, the Plackett Burman factorial design was applied followed by Box-Behnken experimental design. The results showed that the best protease production (580 U/ml) was obtained at peptone 10 (g/L), glucose 12.5 (g/L), pH 11, 24h incubation time and 35 o C. The level of significance was studied using the three significant variables on the enzyme production (pH, glucose and peptone conc.) and the results indicated the integration of these parameters on protease production. The thermodynamic parameters of crude enzyme were also investigated and they proved the superior thermal stability of the B. amyloliquefaciens protease

show abstract

“…However, proteases have been produced by Bacillus genus strains are the predominant enzymes used in several fields, alkaline proteases were being produced from other genera. It was reported by Boughachiche et al, (2016) that Streptomyces sp. isolated from the saltpan of Algeria was able to produce alkaline proteases.…”

Section: Introductionmentioning

confidence: 99%

Production and Optimization of Gelatinase Producing Lentzea sp. Strain Isolated from the Soil Rhizosphere

Batroukha

Dein²,

Abou‐Dobara³

et al. 2022

Scientific Journal for Damietta Faculty of Science

View full text Add to dashboard Cite

Proteases are the major enzymes that have been used widely in health, food, and nutritional supplement fields. Rare actinobacteria are considered a new resource for proteolytic enzyme activity. Rare actinobacteria are used to be isolated from marine and have been studied under restricted limits. The strain used in this study was identified as Lentzea sp. which was successfully isolated from the soil at the Faculty of Science, Damietta, Egypt. It was subjected to gelatin liquefaction as primary screening for gelatinolytic activity. Based on this study, the best gelatinolytic (gelatinase) activity was noticed within 8 days at 37oC (17.59 U/ml ±0.06). The maximum activity was obtained at pH 9 (28.33 U/ml ±0.04) and agitation speed of 150 rpm (29.10 U/ml ±0.04). Upon carbon and nitrogen source optimization, the basal medium of combination between gelatin and peptone produced maximal gelatinase activity (29.12 U/ml ±0.06) and it was found that 10% sucrose was the best carbon source that produced maximum gelatinase activity at (30.17 U/ml ±0.05).

show abstract

Optimization of alkaline protease production by Streptomyces sp. strain isolated from saltpan environment

Cited by 8 publications

References 25 publications

Microbial proteases: ubiquitous enzymes with innumerable uses

Microbial proteases: ubiquitous enzymes with innumerable uses

Statistical, optimization, and thermodynamic studies on the production of alkaline protease using new local isolate of Bacillus sp

Production and Optimization of Gelatinase Producing Lentzea sp. Strain Isolated from the Soil Rhizosphere

Contact Info

Product

Resources

About