Production of L-leucine aminopeptidase by selected Streptomyces isolates

V. Nagy, K. M. Nampoothiri, A. Pandey, R. Rahulan, G. Szakács

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Aims: To screen various Streptomyces cultures producing l-leucine aminopeptidase (LAP). Methods and Results: Twenty-one Streptomyces strains were screened for LAP production. The best three producers were found to be Streptomyces mobaraensis NRRL B-3729, Streptomyces gedanensis IFO 13427, and Streptomyces platensis NRRL 2364. pH optima of the three enzymes were in the range of 8.0-8.5 and the temperature optima varied between 50 and 65°C. LAP of S. mobaraensis was stable at 60°C and pH 8.5 for 60 min. Metal ion salts, CoCl2.6H2O and ZnSO4.7H2O in 0.7 mmol l-1 concentration enhanced the relative enzyme activity in all three enzymes. Molecular mass of LAP of S. mobaraensis was found to be approx. 37 kDa. Conclusions: Streptomyces mobaraensis NRRL B-3729, S. gedanensis IFO 13427, and S. platensis NRRL 2364 were found to be good producers of extracellular LAP. The approx. 37 kDa enzyme of S. mobaraensis is considerably thermostable. Significance and Impact of the Study: A good number of Streptomyces were screened and the ability of the aminopeptidases to release a particular N-terminal amino acid along with its good thermal stability makes them interesting for controlling the degree of hydrolysis and flavour development for a wide range of substrate.

Original languageEnglish
Pages (from-to)380-387
Number of pages8
JournalJournal of Applied Microbiology
Volume104
Issue number2
DOIs
Publication statusPublished - Feb 2008

Fingerprint

Streptomyces mobaraensis
Leucyl Aminopeptidase
leucyl aminopeptidase
Streptomyces
Leucine
Streptomyces gedanensis
Streptomyces platensis
enzymes
Enzymes
aminopeptidases
thermal stability
metal ions
Aminopeptidases
flavor
hydrolysis
enzyme activity
molecular weight
salts
amino acids
Hydrolysis

Keywords

  • L-leucine aminopeptidase
  • L-leucine-p-nitroanilide
  • Shake flask fermentation
  • Streptomyces
  • Zymogram

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Applied Microbiology and Biotechnology
  • Biotechnology
  • Microbiology

Cite this

Production of L-leucine aminopeptidase by selected Streptomyces isolates. / Nagy, V.; Nampoothiri, K. M.; Pandey, A.; Rahulan, R.; Szakács, G.

In: Journal of Applied Microbiology, Vol. 104, No. 2, 02.2008, p. 380-387.

Research output: Contribution to journalArticle

Nagy, V. ; Nampoothiri, K. M. ; Pandey, A. ; Rahulan, R. ; Szakács, G. / Production of L-leucine aminopeptidase by selected Streptomyces isolates. In: Journal of Applied Microbiology. 2008 ; Vol. 104, No. 2. pp. 380-387.
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