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Title

Protease characteristics of bacteriocin producing Lysinibacilli, isolated from fruits and vegetable waste

 

Authors

Varish Ahmad, Azhar Kamal, Khurshid Ahmad & Mohd Sajid Khan*

 

Affiliation

Department of Biosciences, Integral University, Kursi Road, Dasauli, Lucknow- 226026, India

 

Email

sajid_986@rediffmail.com; *Corresponding author

 

Article Type

Hypothesis

 

Date

Received August 14, 2013; Accepted August 15, 2013; Published January 29, 2014

 

Abstract

This study describes the physical stability and optimization of nutrient components for an extracellular protease produced by Bacillus strains isolated from fruits and vegetable waste, Lucknow, India. The isolated proteases could hydrolyze various native proteinaceous substrates such as bovine serum albumin, casein, skim milk, but not the gelatin. The strain JX416854 and isolate 10 yielded maximum protease (831; 703 U/ml) under optimized conditions: Nutrient, Casein broth; pH 7.0; shaking condition 37 C for 36 h. Crude protease exhibited activity over a wide range of pH (6.010.0) and found to be stable at (1070 C), pH stable at 7- 9.0. The significant protease activity was observed with divalent cations Ca2+ and Mg2+ and EDTA. Further, significant blood destaining properties and stabilities with detergents were also observed. Thus, the significant potency and stability of these enzymes indicated their industrial importance and could be an alternative protease for various industrial applications. 

 

Keywords

Protease, Lysinibacillus, 16S r RNA gene, Phylogenetic analysis.

 

Citation

Radhakrishnan et al Bioinformation 10(1): 013-018 (2014)
 

Edited by

P Kangueane

 

ISSN

0973-2063

 

Publisher

Biomedical Informatics

 

License

This is an Open Access article which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited. This is distributed under the terms of the Creative Commons Attribution License.