Isolation of thermostable aspartase producing microorganism from hot water springs

R.S. Singh, Munish Puri, Somesh Sharma

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Water and soil samples collected from various hot water springs were used to isolate the thermostable aspartase producing microorganisms. Water samples were also analyzed for various physico-chemical characteristics. Presence of inorganic nutrients in an appropriate quantity in hot water springs rendered them more suitable for the growth of variety of microorganisms. About 22 isolated of thermophilic bacteria were isolated, but only five of them had the ability to produce aspartase. The thermostablity of aspartase from Bacillus sp. TP-8 was investigated at different temperature (40 - 60oC). The relative enzyme activity of aspartase at 40oC after 60 min was 63.5%. The half-life of enzyme at 50 - 55oC was 30 min. At 60oC after 2.5 min the relative enzyme activity was 80.5% and decrease drastically thereafter. 
Original languageEnglish
Pages (from-to)301-304
Number of pages4
Issue number4
Publication statusPublished - Dec 2005
Externally publishedYes


  • aspartase
  • hote water springs
  • microorganisms
  • thermostable


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