Please use this identifier to cite or link to this item:

TitleFibrinolytic protease production by new Streptomyces sp. DPUA 1576 from amazon lichens
Author(s)Silva, Germana Michelle de Medeiros e
Bezerra, Raquel P.
Teixeira, J. A.
Porto, Tatiana Souza
Lima-Filho, José. L.
Porto, Ana L. F.
Factorial design
Microbial enzymes
Soybean flour
Issue date2015
PublisherElsevier B.V.
JournalElectronic Journal of Biotechnology
CitationSilva, Germana M. M.; Bezerra, Raquel P.; Teixeira, J. A.; Porto, Tatiana S.; Lima-Filho, José L.; Porto, Ana Lúcia F., Fibrinolytic protease production by new Streptomyces sp. DPUA 1576 from Amazon lichens. Electronic Journal of Biotechnology, 18(1), 16-19, 2015
Abstract(s)Background Streptomyces sp. DPUA 1576 from Amazon lichens was studied to protease and fibrinolytic production. A 22 factorial experimental design was applied to optimize its protease enzyme production using two independent variables, namely soybean flour and glucose concentrations. Results The optimal conditions to obtain high protease production (83.42 U/mL) were 1.26% soybean flour and 1.23% glucose concentration. A polynomial model was fitted to correlate the relationship between the two variables and protease activity. In relation to fibrinolytic activity, the highest activity of 706.5 mm2 was obtained at 1.7% soybean flour and 1.0% glucose concentration, which was 33% higher than plasmin. Fibrinolytic production was not optimized in the studied conditions. Conclusions These results show that the optimization of the culture medium can enhance protease production, thus becoming a good process for further research. In addition, Streptomyces sp. DPUA 1576, isolated from Amazon lichens, might be a potential strain for fibrinolytic protease production.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
document_19059_1.pdf380,58 kBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID