ISSN 2756-3448
Global Journal of Food and Agricultural Sciences Vol. 3 (1) pp. 135-144, January, 2016. © International Scholars Journals
Full Length Research Paper
Producing penicillin V acylase from novel soil actinomycete: Identification of isolate and optimization of physico-chemical parameters
*Ashoka G. Subbulakshmi, Sunil B. L. and Bankim H. Chandrasekhar
Division of Biochemical Sciences, National Chemical Laboratory, Pune 411008, India
*Corresponding author. E-mail: [email protected]
Accepted 12 September, 2015
Abstract
Penicillin V acylase (PVA) (EC. 3.5.1.11) is a commercially important enzyme. It plays a crucial role in the production of 6-aminopenicillanic acid (6-APA), a key intermediate in manufacture of semi synthetic β-lactum antibiotics. The present paper reports screening, isolation and identification of mesophilic soil actinomycete which produces PVA intracellularly. Optimization of fermentation conditions was carried out for the maximal production of this PVA. After 16S rRNA sequencing and subsequent phylogenetic analysis the isolate was identified as Streptomyces sp. AAP 1846 which is a novel species with respect to PVA production. The aim of optimization studies was to design a simple and economical fermentation medium for PVA production. Highest PVA production was observed in basal medium with soyabean and tryptone as nitrogen source and lactose in the form of whey as carbon source. Maximum PVA production was observed after 168 h at pH 6.5 in 100 ml medium in a 250 ml Erlenmeyer flask at 28°C. Optimization studies resulted in about 6-fold enhancement (387.66 IU/L) in overall enzyme activity.
Key words: Penicillin V acylase, Streptomyces sp., intracellular enzyme, whey, lactose.