Characterization and optimization of agarase from an estuarine Bacillus subtilis | Zendy

S. Saraswathi | Zendy; V. Vasanthabharathi | Zendy; V. Kalaiselvi | Zendy; S. Jayalakshmi | Zendy

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Characterization and optimization of agarase from an estuarine Bacillus subtilis

Author(s) -

S. Saraswathi,

V. Vasanthabharathi,

V. Kalaiselvi,

S. Jayalakshmi

Publication year - 2011

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr11.480

Subject(s) - bacillus subtilis , thermostability , enzyme , chemistry , enzyme assay , strain (injury) , yeast extract , bacteria , food science , chromatography , biology , biochemistry , fermentation , genetics , anatomy

A bacterium producing agarase was isolated from the vellar estuary and potential strain was identified as Bacillus subtilis. The ideal parameters was found to be of pH 8, temperature of 40°C and 3% of NaCl concentration for optimal growth and agarase activity. Agar as carbon source and yeast extract as nitrogen source was found to be suitable for optimum growth and agarase activity. The activity of enzyme obtained from the cell free filtrate was 15.2 U/L and the activity of the partially purified enzyme was 5.3 U/L and the purified enzyme activity was found to be 2.3 U/L. The stability of the partially purified enzyme on pH profile was found to be pH 8 and thermostability was found to be up to 40°C. The purified enzyme was determined to be homogeneous on the basis of SDS PAGE and had a molecular weight of 20 KDa.

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