Open AccessProduction of Glucose Isomerase from Streptomyces roseiscleroticus
Author(s) -
Okwuenu Prosper Chinyelum,
Onosakponome Iruogene,
Oparaji Emeka Henry
Publication year - 2021
Publication title -
journal of advances in microbiology
Language(s) - English
Resource type - Journals
ISSN - 2456-7116
DOI - 10.9734/jamb/2021/v21i1030396
Subject(s) - streptomyces , glucose 6 phosphate isomerase , yeast extract , strain (injury) , isomerase , biochemistry , fermentation , agar , chemistry , food science , maltose , bacteria , biology , microbiology and biotechnology , enzyme , genetics , anatomy
This study was aimed at the isolation and characterization of a microbial strain capable of producing glucose isomerase. Microbial strain was isolated from soil using starch casein agar as a differential media. The isolated microbial strain was capable of producing glucose isomerase which was tested using 2, 3, 5 - triphenyltetrazolium solution as a chromogenic substrate. The microbial strain was identified as Streptomyces species based on its morphological and microscopic characteristics. It was further subjected to molecular characterization using 16S rRNA sequencing and was subsequently confirmed as Streptomyces roseiscleroticus. Glucose isomerase was produced from Streptomyces roseiscleroticus after 120 hr of submerged fermentation at pH 6.8 and at 37°C utilizing xylose as the sole carbon source and a compendium of peptone, beef and yeast extracts as nitrogen sources. These findings suggest that the microbial strain, Streptomyces roseiscleroticus can be a useful bacterial source for the production of glucose isomerase needed for commercial and industrial utilization.