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Studies on the Effects of Ph and Incubation Period on Protease Production by bacillus spp. Using Groundnut Cake and Wheat Bran


Affiliations
1 Department of Industrial Biotechnology, Bharath University, Chennai-600 073, India
2 Chemical Engineering Department, Anna University, Chennai-600 025, India
3 Department of Biotechnology, St. Peter’s Engineering College, Chennai-54, India
 

The production of alkaline protease by Bacillus licheniformis (MTCC 1483) and Bacillus subtilis of indigenous isolates using cheapest sources- groundnut cake (N2 Source) and wheat bran (C source) was studied. The proteolytic activity was found maximum at 72 hr of the culture for both the bacterial types but the pH of the medium for maximal enzyme production varied as 9 for Bacillus licheniformis and as 8 for Bacillus subtilis. Thus investigations of this study reveal the possibility of employing cheapest nutrient source for microbial proteases that can be used on a commercial scale.

Keywords

pH, Protease, Bacillus licheniformis, B. subtilis, Groundnut Cake, Wheat Bran
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  • Studies on the Effects of Ph and Incubation Period on Protease Production by bacillus spp. Using Groundnut Cake and Wheat Bran

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Authors

P. K. Praveen Kumar
Department of Industrial Biotechnology, Bharath University, Chennai-600 073, India
V. Mathivanan
Department of Industrial Biotechnology, Bharath University, Chennai-600 073, India
M. Karunakaran
Department of Industrial Biotechnology, Bharath University, Chennai-600 073, India
S. Renganathan
Chemical Engineering Department, Anna University, Chennai-600 025, India
R. S. Sreenivasan
Department of Biotechnology, St. Peter’s Engineering College, Chennai-54, India

Abstract


The production of alkaline protease by Bacillus licheniformis (MTCC 1483) and Bacillus subtilis of indigenous isolates using cheapest sources- groundnut cake (N2 Source) and wheat bran (C source) was studied. The proteolytic activity was found maximum at 72 hr of the culture for both the bacterial types but the pH of the medium for maximal enzyme production varied as 9 for Bacillus licheniformis and as 8 for Bacillus subtilis. Thus investigations of this study reveal the possibility of employing cheapest nutrient source for microbial proteases that can be used on a commercial scale.

Keywords


pH, Protease, Bacillus licheniformis, B. subtilis, Groundnut Cake, Wheat Bran

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DOI: https://doi.org/10.17485/ijst%2F2008%2Fv1i4%2F29234