Production and Characterization of Protease from an Extremely Halophilic Halobacterium sp. PB407

Authors

  • Werasit Kanlayakrit Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Preeyanuch Bovornreungroj Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Takuji Oka Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan.
  • Masatoshi Goto Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka 812-8581, Japan.

Keywords:

protease, production, extremely halophilic bacteria, extremophiles, Halobacterium salinarum

Abstract

               In order to accelerate the fish sauce fermentation by using enzyme, the production of protease from Halobacterium sp. PB407 isolated from Thai fish sauce was investigated. This strain could produce high protease inM73 medium containing 4 M (24%, w/v) NaCl, pH 7.0 at 37oC in shaking condition for 5 days. Its production of protease in 2.5 L mini jar fermentor was investigated at 37oC, 50 rpm agitation and aeration at 0.5 vvm. The protease production time was shorten to only 96 hrs. The optimum pH and
temperature for maximal protease activity was 8.0 and 40oC, respectively. This protease had marked halophilic properties, showing maximum activities in the presence of 2.13 M NaCl. In addition, this Halobacterium sp. PB407 was further identified. Based on 16S rRNA sequence data, the bacteria was concluded as a Halobacterium salinarum.

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Published

2004-10-30

How to Cite

Werasit Kanlayakrit, Preeyanuch Bovornreungroj, Takuji Oka, and Masatoshi Goto. 2004. “Production and Characterization of Protease from an Extremely Halophilic Halobacterium Sp. PB407”. Agriculture and Natural Resources 38 (5). Bangkok, Thailand:15-20. https://li01.tci-thaijo.org/index.php/anres/article/view/243207.

Issue

Vol. 38 No. 5 (2004): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.