Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase

doi:10.7506/spkx1002-6630-201105039

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (5 ): 182-186.doi: 10.7506/spkx1002-6630-201105039

• Bioengineering • Previous Articles Next Articles

Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase

Gulsumay HABIBULLA1，Ghenijan OSMAN1，Muhtar ABDUKERIM1,*，Shirenay PULAT2，Zilaygul MIJIT1，#br# ZHAO Jian1，Erkin RAHMAN1

1. College of Life Science and Technology, Xinjiang University, Urumqi 830046, China；
2. College of Life Science and Chemistry, Xinjiang Normal University, Urumqi 830054, China

Received:2010-04-22 Revised:2011-01-09 Online:2011-03-15 Published:2011-03-03
Contact: Ghenijan OSMAN1 E-mail:abduwaly@sina.com

Abstract

Abstract: A bacterial strain designated as XJU-8 was isolated from alkaline sewage samples from Shihezi city, Xinjiang. This bacterial strain was a gram-positive, spore-forming, aerobic bacillus. It could grow in LB medium with a broad range of pH (5.0－13.0). The optimal growth conditions for this bacterial strain were 37 ℃ and pH 10.5. Its tolerance to NaCl was up to 15%. The 16S rRNA gene sequence analysis showed that the strain XJU-8 was highly related to B. claussi with 99% similarity. The G+C content in its genomic DNA was 43.67%. The strain XJU-8 was confirmed as B. claussi by comparing its physiological, biochemical and genetic characteristics with those of B. claussi GMBAE 42. Due to its excellent pH tolerance and several phenotypic characteristics, this strain was further confirmed and classified as a new member of B. claussi species. This strain also could produce an extracellular alkaline pectinase with the maximum enzyme activity at 50 ℃ and pH 10.0. More than 80% activity of this alkaline pectinase was remained at pH value ranging from 9.0 to 12.0. The activity of the alkaline pectinase could be enhanced in the presence of Ca2+. These properties demonstrated that this enzyme might be suitable for paper-making, coffee and tea fermentation, textile industries and other industrial applications.

Key words: Bacillus claussi, 16S rDNA, phylogenetic analysis, alkaline pectinase

CLC Number:

Q93.331

Gulsumay HABIBULLA1，Ghenijan OSMAN1，Muhtar ABDUKERIM1,*，Shirenay PULAT2，Zilaygul MIJIT1，. Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase[J]. FOOD SCIENCE, 2011, 32(5 ): 182-186.

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Isolation and Identification of Bacillus claussi XJU-8 and Enzymatic Properties of Its Slkaline Pectinase

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