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Thermophilic protease production by Streptomyces sp. 594 in submerged and solid‐state fermentations using feather meal
Author(s) -
Azeredo L.A.I.,
Lima M.B.,
Coelho R.R.R.,
Freire D.M.G.
Publication year - 2006
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2005.02791.x
Subject(s) - feather meal , solid state fermentation , proteases , protease , keratinase , food science , streptomyces , fermentation , agar , agar plate , chemistry , biology , enzyme , biochemistry , bacteria , fish meal , genetics , fishery , fish <actinopterygii>
Aims: Protease production by Streptomyces sp. 594 in submerged (SF) and solid‐state fermentation (SSF) using feather meal, an industrial poultry residue, and partial characterization of the crude enzyme. Methods and Results: Streptomyces sp. 594 produced proteases in SF (7·2 ± 0·2 U ml −1 ) and SSF (15·5 ± 0·41 U g −1 ), with pH increase in both media. Considering protease activity, values obtained in the liquid extract after SSF (6·3 ± 0·17 U ml −1 ) were lower than those from SF. The proteases, which belong to serine and metalloproteinase classes, were active over a wide range of pH (5·0–10·0) and high temperatures (55–80°C). Strain 594 was also able to degrade feather in agar and liquid media. Keratinase activity (80 U l −1 ) also confirmed the keratin degrading capacity of this streptomycete. Conclusions: Proteases produced using residues from poultry industry have shown interesting properties for industrial purposes. Significance and Impact of the Study: As far as we are concerned, this is the first contribution towards the production of thermophilic protease by a streptomycete in SSF using a keratinous waste.