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Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation

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Abstract

The NaCl-activated and detergent-stable proteinases from Virgibacillus halodenitrificans SK1-3-7 isolated from fish sauce fermentation were purified and characterized. The enzymes with molecular masses of 20 and 36 kDa showed caseinolytic activity on a zymogram. Optimum azocaseinolytic activity was at 60 °C and pH 9. The proteolytic activity increased in the presence of 10 mM CaCl2 and 0.5 M NaCl and showed high stability at 0–2 M NaCl. The enzymes were stable at pH 4–10 and 10–50 °C. The enzymes preferably hydrolyzed Suc-Ala-Ala-Pro-Phe-pNA and were completely inhibited by phenylmethanesulfonyl fluoride (PMSF), showing subtilisin-like characteristics. Activity and stability remained high in the presence of H2O2 and various surfactants. The enzymes exhibited high stability (>95 %) in various organic solvents (DMSO, butanol, ethanol, 2-propanol, and acetonitrile) at concentration of 50 %. The V. halodenitrificans SK1-3–7 proteinases showed potential as a biocatalyst in aqueous-organic solvent systems and as an additive in laundry detergent.

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Acknowledgments

This work was financially supported by the Suranaree University of Technology Research and Development Fund.

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Authors and Affiliations

  1. School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand

    Aungkawipa Montriwong & Jirawat Yongsawatdigul

  2. School of Microbiology, Institute of Science, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand

    Sureelak Rodtong

  3. Microbial Cultures Research Center for Food and Bioplastics Production, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand

    Aungkawipa Montriwong, Sureelak Rodtong & Jirawat Yongsawatdigul

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  1. Aungkawipa Montriwong
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Correspondence to Jirawat Yongsawatdigul.

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Montriwong, A., Rodtong, S. & Yongsawatdigul, J. Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation. Appl Biochem Biotechnol 176, 505–517 (2015). https://doi.org/10.1007/s12010-015-1591-5

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  • DOI: https://doi.org/10.1007/s12010-015-1591-5

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