Alkaline Proteinases a and b produced by Streptomyces griseoviridis

Abstract

Two alkaline proteinases, designated as alkaline proteinases a and b, are isolated from the cultured broth of Streptomyces H 61B-SY1, calssified as Streptomyces griseoviridis. The optimum pHs of alkaline proteinases a and b for casein are 10.5-11 and 11-11.5 respectively. Production, isolation, purification, effect of pH on the proteolytic activity, pH stability, effect of temperature on the proteolytic activity, effect of enzyme inhibitors on the proteolytic activity, substrate specificities and anti-inflammatory activity for the carrageenin-induced edema of alkaline proteinases a and b are described.