Biotechnological potentials of halophilic microorganisms and their impact on mankind

Dutta, Bhramar; Bandopadhyay, Rajib

doi:10.1186/s43088-022-00252-w

Beni-Suef University Journal of Basic and Applied Sciences

Table 1 A summarized overview of some enzymes produced by halophilic microorganisms and their industrial importance

From: Biotechnological potentials of halophilic microorganisms and their impact on mankind

Enzyme	Source organism	Conditions for maximum activity	Maximum activity	Uses	References
Protease	Halococcus agarilyticus	20% NaCl, 0.2% tween 80	49.5 U mL⁻¹	Leather processing, food, dairy	[35]
	Halobacterium sp.				[35]
	Haloferax mediteranei				[35]
	Natrial bamagadii				[35]
	Natronomonas pharaonic				[35]
	Pseudoalteromonas sp.	55 °C, pH 8.5, 1 M NaCl	60% of relative activity		[36]
Amylase	Haloarcula sp.	pH 7.0, temp 45 °C, 3 M NaCl, 0.2 M MgCl₂	Specific activity of 2975 U/mg	Food, textile, brewing industry	[37]
Amylase	Bacillus sp.	pH 8.0, temp 40 °C, K_m value 5.1 mg/mL and V_max value 116.28 μM/min/mL	130.53 ± 2.0 U/mL		[38]
Lipase	Haloferax mediterranei	pH 7.0 and 60 °C , K_m and V_max for HML toward olive oil were 1.01 mM and 1195 U/mg, respectively	50 U/mL	Detergent, textile, pharmaceuticals	[39]
	Marinobacter sp.	2.5–3.5 M NaCl, pH 8.5, temperature 55 °C	49.5 U mL⁻¹		[40]
	Chromohalobacter canadensis	4 M NaCl, 50 °C and pH 7	60.57 U/mg		[41]
	Streptomyces sp.	pH at 10.5	7.5 U/mL		[42]
Esterase	Hararcula marismortui	N/D	N/D	Synthesis of optical compound, perfume, antioxidant	[43]
	Halomonas gudaonensis	pH 9 and temperature 30 °C, Kcat value of 12.30 s⁻¹	63% of relative activity	Synthesis of optical compound, perfume, antioxidant	[43]
	Salinicoccus roseus	pH 4.0, 3.5 g/L of MgSO4, and tributyrin concentration of 1(%v/v)	N/D	Decolourization of synthetic dyes	[44]
Urease	Haloarcula sp.	N/D	N/D	Alcoholic beverages, haemodialysis	[45]
	Salicola sp.	N/D	N/D	Alcoholic beverages, haemodialysis	[45]
	Idiomarina sp.	N/D	0.9 mmol min⁻¹		[46]
	Halomonas meridiana	N/D	0.9 mmol min⁻¹		[46]
Pullalanase	Salinivibrio sp.	N/D	N/D	Saccharification process	[47]
	Bacillus sp.				[47]
	Halorubrum sp.	pH 7.0 and 40°C, Km 4mg/mL	7.5U/mL		[48]
Xylanase	Halorubrum saccharovorum	37 °C, pH 5, of 20% NaCl	4.791 U/mg of protein	Pulp and paper industry	[49]
	Gracilibacillus sp.	3.5% NaCl, pH 7.5 and temperature of 60 °C	541 U/g dry weight of substrate		[50]
	Flammeovirga pacifica	1.5 mol/L of NaCl 30 °C, pH 7.5	2.14 U/mg of specific activity		[51]
Chitinase	Halobacterium salinarum	1.5 M NaCl, 40 °C at pH 7.3	0.49 ± 0.005 U/mL	Waste management, food industry	[52]
DNase	Bacillus stratosphericus	N/D	N/D	Protein purification	[53]
	Pseudomonas halophila
	Thalassobacillus devorans

Where N/D indicates not determined

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