Background: Halophilic bacteria are potent organisms in production of novel bioactive antimicrobial compounds which might be considered in drug innovation and control of plant pathogens. Salt deserts in Semnan province are of the most permanent hypersaline areas in the North of Iran. Despite the importance of these areas, there is no scientific report regarding the biodiversity and potency of their halophilic bacteria. Thus, aforementioned areas were selected to detect the halophilic bacteria. Methods: Here, seven strains were isolated and cultured on their molecular and biochemical properties were characterized. To determine the antibiotic potency of the isolates, agar well diffusion method was conducted. Phylogenetic analysis was done to reveal the isolates relationship with previously known strains. Results: As a result, growth of the strains in the medium containing 5 to 20% (w/v) NaCl determined that the majority of the isolates were moderately halophile. Catalase activity of all strains was positive. The results represented that D6A, Dar and D8B have antimicrobial effects against different plant and human pathogens. Phylogenic tree analysis also showed that two strains of D6A and Dar are belonged to Bacillus subtilis and D8B is belonged to Virgibacillus olivae. The bacteria extracts were evaluated for their antifungal and antibacterial activities on human and Plant pathogenic strains. The MIC of the extract B. subtilis against was found active against human pathogenic fungi and Plant pathogenic bacteria and fungi, ranging from 12.5 to 25 µg/mL. Conclusion: This study highlights the therapeutic and prophylactic potential of B. subtilis extracts as antibacterial and antifungal agents.
Background : Proteases are the most important industrial enzymes with diverse applications in. Bacteria, such as Bacillus, commonly used to produce protease for industrial purposes. Proteases are commercially exploited in large-scale, especially in pharmaceutical, food, leather and detergent industries. Objective: The aim of this study was screening and optimization of protease enzyme activity produced by local bacteria. Method: In this research, the effect of incubation time, temperature and initial pH were investigated to improve the extracellular protease enzyme activity by two bacteria, named Bacillus subtilis strain DAR and Alkalihalobacillus hwajinpoensis strain 3NB. These two isolates have already been isolated and registered from Iran. Results: The results indicated that the optimum incubation time for protease activity in B. subtilis strain DAR is 36 h in contrast to 40 h in Alkalihalobacillus hwajinpoensis strain 3NB. The optimum incubation temperatures for enzyme activity for B. subtilis and Alkalihalobacillus hwajinpoensis is 50°C and 40°C, respectively. Optimum pH conditions for protease activity for both of the bacteria is 8. Conclusion: In current study, we investigated the optimum incubation time, pH and temperature for best protease activity. Further studies are recommended to improve protease activity through changing enzyme substrates.
Background: Bacteria are one of the important sources of producing enzymes. The aim of this study was to the isolate the halophilic bacteria producing amylase, lipase and pectinase from saline soil of the center of Iran.Methods: In this study, soil samples were collected from Dagh Biarjmand and Haj Aligholi in Semnan province. At first, isolated halophilic bacteria were cultured and screened for producing of hydrolytic enzymes including amylase, lipase and pectinase using enzyme-specific media. The enzymatic activities of isolates were recognized by induction of growth inhibition zone and/or precipitation around colonies after addition of related indicators. Afterward, enzyme positive isolates were identifies using the 16S rRNA sequencing.Results: Out of 7 bacterial isolates, 4 bacteria with amylase activity, 6 bacteria with lipase activity and 3 bacteria with pectinase activity were recognized and identified. Results showed that 2 isolates with the ability of producing all three types of enzymes belong to Bacillus genus using molecular identification methods. Furthermore, the halophilic bacteria producing amylase and pectinase were belonging to Bacillus and Halobacillus genera. Besides, bacteria producing lipase belonged to Bacillus and Virgibacillus genera. Conclusion:The Bacillus bacteria isolated from the soil can produce all three amylase, pectinase and lipase enzymes.
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