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ILNS > Volume 43 > Enhanced Production, Purification and...
Enhanced Production, Purification and Characterization of Alkaline Keratinase from <i>Streptomyces minutiscleroticus </i>DNA38
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Enhanced Production, Purification and Characterization of Alkaline Keratinase from Streptomyces minutiscleroticus DNA38

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Abstract:

A thermo tolerant, feather-degrading, newly isolated actinobacterial strain Streptomyces minutiscleroticus DNA38 was investigated for its ability to produce keratinase. Maximum production (283.4 IU) of keratinase by Streptomyces minutiscleroticus DNA38 in starch chicken feathers medium under submerged bioprocess was observed at optimized conditions of pH 9.0 of the medium and 45 °C incubation temperature. Further, an enhanced production (435.8 IU) of keratinase was achieved employing response surface methodology. Combined interactive effect of starch (7.50 g/L), yeast extract (0.74 g/L) and chicken feathers (7.50 g/L) were found to be the critical process variables for enhanced production under central composite design. Chicken feathers showed a direct action and addition of starch and yeast extract to the medium proved effective for a significant increase in the production of keratinase. The purified keratinase was monomeric and had a molecular mass of 29 kDa. The enzyme activity was significantly inhibited after pH 9.0 and temperature 50 °C.

Info:

Periodical:
International Letters of Natural Sciences (Volume 43)
Pages:
27-37
DOI:
https://doi.org/10.18052/www.scipress.com/ILNS.43.27
Citation:
A. Nandini et al., "Enhanced Production, Purification and Characterization of Alkaline Keratinase from Streptomyces minutiscleroticus DNA38", International Letters of Natural Sciences, Vol. 43, pp. 27-37, 2015
Online since:
July 2015
Authors:
Allure Nandini, D.N. Madhusudhan, Agsar Dayanand
Keywords:
Characterization, Keratinase, Purification, Response Surface Methodology, Streptomyces minutiscleroticus
Export:
RIS, BibTeX, Text
Distribution:
Open Access

Creative Commons License
This work is licensed under a
Creative Commons Attribution 4.0 International License

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