Induction of the Biosynthesis of an Elastolytic Enzyme Produced by Streptomyces Sp. 82

ABSTRACT

The effect of six types of unspecific substrates (tryptose, casein at low pH, casein according to Hammersten, tryptone, yeast extract and fish flour) on the production of extracellular elastolytic enzyme was studied. Tryptone, yeast extract and fish flour showed inducing activity. The best effect was observed in experiments with fish flour and to a lesser extent with yeast extract. The optimal concentrations for these two inducers were 1 % for fish flour and 0.5 % for yeast extract. Two fractions, obtained from fish flour were tested: protein concentrate with molecular weight above 10 000 and concentrate of aminoacids with Mm between 200 and 500. Induction of streptomycetic elastase was observed only in the presence of the first fraction. After enzyme hydrolysis of the protein concentrate three new fractions were obtained: fraction A with Mm of 3000; fraction B with Mm of 1500, and fraction C—Mm of 1000. Only fraction A showed inducing activity.