Systematic functional analysis and application of a cold-active serine protease from a novel Chryseobacterium sp.
Psychrotolerant bacteria isolated from natural and artificially cold environments were screened for synthesis of cold-active protease. The strain IMDY showing the highest protease production at 5°C was selected and phylogenetic analysis revealed that IMDY as novel bacterium with Chryseobacterium soli(T) as its nearest neighbor. Classical optimization enhanced the protease production from 18U/mg to 26U/mg and the enzyme was found to be active at low temperature, activity enhanced by CaCl2, inhibited by PMSF, stable against NaCl, and its activity retained in the presence of surfactants, organic solvents and detergents. On testing, the meat tenderization, myofibril fragmentation, pH, and TBA values were favorable in IMDY-protease treated meat compared to control. SDS profiling and SEM analysis also showed tenderization in meat samples. Hence, this study proposes to consider the cold-active protease from Chryseobacterium sp. IMDY as a pertinent candidate to develop potential applications in food processing industry.
School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India.
Anbazhagan
A
Mageswari
Department of Agricultural Biotechnology (Metabolic Engineering Division), National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, Republic of Korea.
Parthiban
P
Subramanian
School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India.
Suganthi
S
Chandrasekaran
School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India.
Sivashanmugam
S
Karthikeyan
School of Bio Sciences and Technology, VIT University, Vellore 632014, Tamil Nadu, India. Electronic address: gothandam@yahoo.com.
Kodiveri Muthukaliannan
KM
Gothandam
D000818:Animals; D001426:Bacterial Proteins / Q000378:metabolism*; D002417:Cattle; D045247:Chryseobacterium / Q000201:enzymology* / Q000254:growth & development; D003080:Cold Temperature; D003902:Detergents / Q000494:pharmacology; D004795:Enzyme Stability; D005511:Food Handling; D008460:Meat / Q000032:analysis*; D009210:Myofibrils / Q000737:chemistry; D010802:Phylogeny; D057057:Serine Proteases / Q000737:chemistry / Q000378:metabolism*; D012965:Sodium Chloride / Q000494:pharmacology; D012997:Solvents / Q000737:chemistry; D013379:Substrate Specificity; D013501:Surface-Active Agents / Q000494:pharmacology
D001426:Bacterial Proteins; D003902:Detergents; D012997:Solvents; D013501:Surface-Active Agents; D012965:Sodium Chloride; D057057:Serine Proteases
Chryseobacterium sp.; Cold-active serine protease; Meat tenderization; Optimization; Organic solvent; Purification