“…In general, thermostability appears to be implemented by a combination of several structural parameters, like, increased interactions of charged residues on surface (Merz et al, 2008) increased number of electrostatic interactions (Lee et al, 2005), hydrophobic-surface burial, improved core packing, greater rigidity, extended secondary structure, shorter loops, higher states of oligomerization and more prolines and less glutamines (Cambillau and Claverie, 2000;Jaenicke, 2000;Luke et al, 2007). The most commonly observed adaptations in halophilic proteins include higher surface acidity (Mevarech et al, 2000), increased number of intermolecular ion pairs in oligomeric proteins (Madern et al, 2000;Winter et al, 2009), and a decrease in hydrophobic residues (Pieper et al, 1998;Esclapez et al, 2007). However, there are exceptions from these known conserved determinants that confer thermophilic and halophilic properties (Sivakumar et al, 2006;Tadeo et al, 2009).…”