Optimization of some Physical and Nutritional Parameters for Production of Hyaluronidase from Streptococcus equi SED 9 by Submerged Fermentation

S. Sahoo*, P.K. Panda, S.R. Mishra, A. Tripathy, S.K. Dash¹ and P. Ellaiah²

University Department of Pharmaceutical Sciences, Utkal University, Bhubaneswar – 751 004. India.
1P.G. Department of Microbiology, Orissa University of Agriculture and Technology, Bhubaneswar – 751 003. India.
2Pharmaceutical Biotechnology Division, Department of Pharmaceutical Sciences, Andhra University, Visakhapatnam – 530 003. India.

ABSTRACT

The effects of some physical and nutritional parameters were studied for the optimum production of an extracellular enzyme hyaluronidase employing Streptococcus equi subsp. equisimilis by submerged fermentation. The effects of initial pH, incubation temperature and period, inoculum age and level were studied. The maximum enzymatic activity was obtained with an initial pH of 5.5 at 37ºC when incubated for 48 h at 10% inoculum level with inoculum age 48 h. The effects of various antibiotics, growth hormones and purine base on hyaluronidase production were studied. The results indicated that meropenem showed strong inhibitory activity among antibiotics where as kinetin and adenine acted as stimulator among all the growth hormones and purine base on hyaluronidase production.

Keywords: Physical, Nutritional parameters, Hyaluronidase, Streptococcus. Fermentation