Isolation of bacillus producing chitinase, partial purification and characterization of enzyme

In this study, strain of Bacillus thuringiensis subsp. kurstaki HBK-51 which produce chitinase was isolated from natural environment and its biochemical and morphological characteristics, fatty acid composition and 16S RNA sequence analysis were described.Chitinase which obtained from the supernantant of B. thuringiensis HBK-51 strain showed its optimum activity at 110 oC and at pH 9.0. Following 3 hours of incubation period, the enzyme showed a high level of activity at 110 oC (96 % remaining activity) and between pH 9.0-12.0 (98% remaing activity). Considering these characteristics, the enzyme described as hyperthermophile-thermostable and alkaline Two isoforms of the enzyme weighing 50 and 125 kDa were obtained following 12% SDS-PAGE analysis. Some metal ions such as NiCl2 (32%), KCl (44%) ve CuCl2 (56%) increased the enzyme activity while EDTA (7%), SDS (7%), HgCl2 (11%) and Etil-Asetimidat (20%) caused a decline in the activity of the enzyme.As a result, strain of B. thuringiensis subsp. kurstaki HBK-51 is an important strain which can be used in biotechnological applications as a chitinase producer. The enzyme produced in this way may be applicable as insecticides/fungicides, as well as in the biodegradation of chitin wastes and chitobiose production.