African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12278

Full Length Research Paper

Optimization of alkaline protease production by Streptomyces sp. strain isolated from saltpan environment

Boughachiche Faiza *
  • Boughachiche Faiza *
  • Institute of Nutrition and Food Processing Technologies. Mentouri Brother University Constantine, Algeria.
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Rachedi Kounouz
  • Rachedi Kounouz
  • Institute of Nutrition and Food Processing Technologies. Mentouri Brother University Constantine, Algeria.
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Duran Robert
  • Duran Robert
  • Team Environment and Microbiology (EEM), UMR 5254, IPREM. University of Pau and Pays de l'Adour, France.
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Lauga Béatrice
  • Lauga Béatrice
  • Team Environment and Microbiology (EEM), UMR 5254, IPREM. University of Pau and Pays de l'Adour, France.
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Karama Solange
  • Karama Solange
  • Team Environment and Microbiology (EEM), UMR 5254, IPREM. University of Pau and Pays de l'Adour, France.
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Bouyoucef Lynda
  • Bouyoucef Lynda
  • Institute of Nutrition and Food Processing Technologies. Mentouri Brother University Constantine, Algeria.
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Boulezaz Sarra
  • Boulezaz Sarra
  • Institute of Nutrition and Food Processing Technologies. Mentouri Brother University Constantine, Algeria.
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Boukrouma Meriem
  • Boukrouma Meriem
  • Institute of Nutrition and Food Processing Technologies. Mentouri Brother University Constantine, Algeria.
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Boutaleb Houria
  • Boutaleb Houria
  • Institute of Nutrition and Food Processing Technologies. Mentouri Brother University Constantine, Algeria.
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Boulahrouf Abderrahmane
  • Boulahrouf Abderrahmane
  • Laboratory of Microbiological Engineering and Applications. Mentouri Brother University Constantine, Algeria.
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  •  Received: 06 February 2016
  •  Accepted: 10 June 2016
  •  Published: 29 June 2016

Abstract

Proteolytic activity of a Streptomyces sp. strain isolated from Ezzemoul saltpans (Algeria) was studied on agar milk at three concentrations. The phenotypic and phylogenetic studies of this strain show that it represents probably new specie. The fermentation is carried out on two different media, prepared at three pH values. The results showed the presence of an alkaline protease with optimal pH and temperature of 8 and 40°C, respectively. The enzyme is stable up to 90°C, having a residual activity of 79% after 90 min. The enzyme production media are optimized according to statistical methods while using two plans of experiences. The first corresponds to the matrixes of Plackett and Burman in N=16 experiences and N-1 factors, twelve are real and three errors. The second is the central composite design of Box and Wilson. The analysis of the results allowed the selection of two factors having a significant effect on the production of the enzyme (fructose and malt extract), then defining theirs optima (7 g/l of fructose and 12 g/l of malt extract).

Key words: Protease, streptomyces, identification, fermentation, optimization.