Table 2.

List of industrially viable enzymes from actinomycetes and their characteristics.

Enzyme	Producing Strain	pH stability	Thermal stability	Substrate specificity	Reference
	Recombinant Streptomyces sp.	5.0–12.0	40–50°C	CMC	[6]
	Thermobifida   halotolerans	6.0–8.0	40–50°C	CMC	[7]
Cellulase	Recombinant Streptomyces sp.	10.0	40°C	CMC	[8]
	Thermomonospora sp.	7.0–10.0	50°C	CMC	[9]
	Streptomyces   ruber	5.5–7.0	35–40°C	CMC	[10]
	Actinomadura sp.	4.0	70°C	Xylan	[11]
Xylanase	Recombinant strain	5.0–7.0	70–80°C	Xylan	[12]
	Recombinant strain	5.0–7.0	60–70°C	Birch xylan	[13]
	Streptomyces spp.	8.0–11.0	45–60°C	Xylan	[14]
	Streptomyces sp.	5.0–7.0	45–50°C	Starch	[15]
	Streptomyces   erumpens	9.0-10.0	40–50°C	Starch	[16]
Amylase	Nocardiopsis sp.	8.6	70–80°C	Starch	[17]
	Thermobifida   fusca	5.0–7.0	60°C	Starch	[18]
	Nocardiopsis sp.	5.0–10.0	35–45°C	Starch	[19]
Pectinase	Streptomyces   lydicus	4.0–7.0	45°C	Polygalacturonic acid	[20]
	Thermoactinomyces sp.	4.0	50°C	NA	[21]
	Nocardiopsis sp.	10.0	40–50°C	Casein	[22]
Protease	Streptomyces   pactum	7.5	40°C	Casein	[23]
	Streptomyces   thermoviolaceus	6.5	65°C	Keratin	[24]
	Streptomyces sp.	4.0–11.0	30–60°C	Keratin azure	[25]
	Nocardiopsis   prasina	7.0	50–60°C	Colloidal chitin	[21]
Chitinase	Streptomyces thermoviolaceus	6.0	60°C	Colloidal chitin	[26]
	Microbispora  sp.	3.0–11.0	30–50°C	Colloidal chitin	[27]

^{CMC: Carboxymethyl cellulose; NA: not available.}