1. Purification and characterization of a novel high molecular weight alkaline protease produced by an endophytic Bacillus halotolerans strain CT2.
- Author
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Dorra G, Ines K, Imen BS, Laurent C, Sana A, Olfa T, Pascal C, Thierry J, and Ferid L
- Subjects
- Bacillus chemistry, Bacillus genetics, Bacterial Proteins chemistry, Bacterial Proteins genetics, Calcium chemistry, Endopeptidases chemistry, Endopeptidases genetics, Enzyme Stability, Hydrolysis, Ions chemistry, Kinetics, Manganese chemistry, Molecular Weight, Protease Inhibitors chemistry, RNA, Ribosomal, 16S genetics, Substrate Specificity, Temperature, Bacillus enzymology, Bacterial Proteins isolation & purification, Endopeptidases isolation & purification, Endophytes chemistry
- Abstract
A protease-producing strain CT2 isolated from Tunisian potatoes, exhibiting a potent protease activity (prot CT2), was identified as Bacillus halotolerans according to 16S ribosomal DNA sequence analysis. Maximum prot CT2 production was obtained in medium supplemented with bean seed proteins. Proteolytic activity was purified by ammonium sulphate precipitation, Sephacryl S-200 gel filtration and SP-sepharose cation-exchange chromatography. Optimal enzyme activity was reached at pH 9 and temperature of 50 °C. Proteolytic activity was enhanced by Ca
2+ and Mn2+ ions, completely inhibited by PMSF suggesting a serine protease nature and exhibited high stability in the presence of commercial detergents. Prot CT2 showed broad substrate specificity towards both synthetic and natural substrates, with a high capacity to hydrolyze legume seed proteins. Using electrophoretic analysis, its molecular weight was around 250 kDa with two major subunit showing important homologies with serine proteases belonging to the subtilisin-like serine proteases. Based on the Lineweaver-Burk plots Km and Vmax values were 10 mg/ml and 50,000 U/mg respectively. This newly described prot CT2 displays relevant properties which highlight its potential use in various industrial and biotechnological applications., (Copyright © 2018 Elsevier B.V. All rights reserved.)- Published
- 2018
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