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Biochemical Characterization of Microbial keratinases from Actinomycetes for Chick Feather Wastes Degradation

Author(s): T. Jayalakshmi 1, P. Krishnamoorthy 1, G. Ramesh kumar 2, P. Sivamani 3

Journal: Journal of Pharmacy Research
ISSN 0974-6943

Volume: 4;
Issue: 9;
Start page: 3150;
Date: 2011;
Original page

Keywords: Keratin | Actinomycetes | Biochemical properties | Keratinase

Keratinases are very widespread in the microbial world and they can be identified from microorganisms of the three domains: Eukarya, Bacteria and Archea. Thesemicroorganisms have been isolated from the most distinct soil habitats, including aerobic and anaerobic environments. Therefore, microbial keratinases presenta great diversity in their biochemical and biophysical properties. Keratinase producers have also been described among actinomycetes mainly from Actinomycesand Streptomyces species. In addition to these species, keratinase production has been associated to an increasing number of bacteria. The biochemical propertiesof microbial keratinases may be diverse depending on the producer microorganism. Most of the microbial keratinases are alkaline or neutral showing optima pHranging 7.5-9.0. The properties of microbial keratin degrading enzymes appear to differ according to the producing species of microorganism. The effect ofimmobilization of this enzyme was also taken into consideration as an important biotechnological aspect. The ability of actinomycetes to produce diastatic,proteolytic and oxidative enzymes is well established by biochemical characteristics and moreover excellent characteristics of crude keratinase leads to thepotential application in waste treatment and recovery, poultry processing, leather industry, medicine, textiles and in cosmetic development as it showed asignificant activity against many keratinaceous substrates. Based on the biochemical characterization, the keratinase producing actinomycetes were analysed andreported and it provides the basis to develop further production of these enzyme in large scale and possible uses of the enzyme preparation.
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