Hydrolytic activity of Virgibacillus sp. SK37, a starter culture of fish sauce fermentation, and its cell-bound proteinases.

Fish sauce production relies on a natural fermentation process requiring 12-18 months for process completion. Virgibacillus sp. SK37 has been shown to be a potential strain for fish sauce acceleration. However, hydrolytic activity of proteinases bound at cell surface of this strain has not been well elucidated. Addition of 0.2 % CaCl(2) (w/w) in conjunction with starter cultures of Virgibacillus sp. SK 37 increased protein hydrolysis as measured by α-amino group content throughout fermentation (P < 0.05). Cell-bound proteinases from Virgibacillus sp. SK 37 were extracted into a free form by incubating the washed cells in Ca(2+)-free buffer at 37 °C for 2 h. Cell-bound proteinases revealed molecular mass of 19, 20, 22, 32, 34, and 44 kDa based on a synthetic peptide zymogram. The proteinases showed subtilisin-like serine characteristics with the highest activity at 50 °C and pH 8 and 11. Activity of the extracted proteinases increased ~4 times at ≥100 mM CaCl(2). In addition, CaCl(2) enhanced thermal stability of the extracted proteinases. Enzymes showed proteolytic activity in either the absence or presence of 10 and 25 % NaCl toward fish muscle, soy protein isolate, and casein substrates. Cell-bound proteinases were likely to play an important role in protein hydrolysis during fish sauce fermentation.

Optimization and characterization of chromium(VI) reduction in saline condition by moderately halophilic Vigribacillus sp. isolated from mangrove soil of Bhitarkanika, India.

A Gram-positive moderately halophilic Cr(VI) tolerant bacterial strain H4, isolated from saline mangrove soil, was identified as Vigribacillus sp. by biochemical characterization and 16S rRNA analysis. In LB medium, the strain could tolerate up to 1000 mg L(-1) Cr(VI) concentration and reduced 90.2 and 99.2% of 100 mg L(-1) Cr(VI) under optimized set of condition within 70 h in absence and presence of 6 wt.% NaCl, respectively. The fitting of time course reduction data to an exponential rate equation yielded the Cr(VI) reduction rate constants in the range (0.69-5.56)×10(-2)h(-1). Analyses of total chromium and bacterial cell associated with reduced product by AAS, SEM/EDS, TEM/SAED, FT-IR and UV-vis-DRS indicated the formation of about 35% of insoluble Cr(III) either as Cr(OH)(3) precipitate in nanometric size or immobilized on the bacterial cell surface while the remaining 65% of reduced chromium was present as soluble Cr(III) in the growth medium. Powder XRD analysis revealed the amorphous nature of the precipitated Cr(OH)(3). The high Cr(VI) reducing ability of the strain under saline condition suggests the Vigribacillus sp. as a new and efficient strain capable of remediating highly saline Cr(VI) polluted industrial effluents.