Production of Transglutaminase by a Local Streptomyces Isolate Using Wheat Bran

Transglutaminase (TGase) was produced by a locally isolated Streptomyces sp. strain using solid fermentation with wheat bran as substrate. The highest product yield was obtained with 70% moisture content; 15% inoculum size (volume per mass) and incubation period of 6 days. Among different carbon sources, starch (4%) resulted in maximum enzyme production followed by glycerol and glucose. The best nitrogen source was peptone (3%) followed by yeast extract. The highest TGase activity was observed at 45 °C and pH 6.5 with a good activity in the range of 6-7.5. The enzyme was stable at 40 to 45°C. It was found to be highly stable within the range of 5-8.5 pH values.