Screening, Isolation and Polyphasic Characterization of L–Glutaminase produced from marine Streptomyces parvus HSBT0318

Hephzibah rani singh; Sandeep B.V; Syamala D

Volume : V, Issue : XII, December - 2016

Screening, Isolation and Polyphasic Characterization of L–Glutaminase produced from marine Streptomyces parvus HSBT0318

Hephzibah Rani Singh, Sandeep B. V, Syamala D

Abstract :

L–glutaminase (L–glutamine amidohydrolase, EC 3.5.1.2) is a very important enzyme due to its role as flavor enhancer and antileukemic agent. Salt–tolerant L–glutaminase produced by marine bacteria is favorable in food industries. ?is study describes the screening of Lglutaminase producing marine actinobacteria along the coast of the Bay of Bengal, Andhra Pradesh, India. Screening of L–glutaminase was performed using a minimal glutamine medium and identification of selected isolate was performed using molecular–based 16S r RNA gene. Results showed that there were 10 isolates produced positive results of L glutaminase, and one of them (HSBT0318 isolate) produced the highest activity. i.e., 32.12 U/mg, equivalent to the specific activity of 2.48 U/mg. Bacterial identification based on 16S r RNA gene sequencing has revealed that the isolate was 98.9% similar to streptomyces parvus. Characterization of extracellular L–glutaminase from the HSBT0318 isolate showed that the enzyme worked optimally at temperature of 28–55 �C and pH 7. ?e enzyme was stable when NaCl solution was added up to 13% and began to decrease on addition of NaCl solution of 14% and above with relative activity of 80%. ?e molecular weight of L–glutaminase was estimated around 45 kDa to 146 kDa.