Effect of Physical and Chemical Factors in Production of Alkaline Protease Enzyme by Bacillus Strains

IF 0.3
H. Tebyanian, Seyed Hanif Mirhosseiny, A. Bakhtiari, A. Karami, Sonia Dadseresht, Behzad Otroshi
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引用次数: 2

Abstract

Proteases is family of enzymes and it has crucial role due to their physiological roles and very valuable commercial applications. Alkaline protease are produced by Bacillus species are particular importance because of their thermal stability and stability at different pH values. This study aimed to investigate the effect of physical and chemical factors in production of alkaline protease enzyme fermentation by members of the genus Bacillus. In this study, alkaline protease enzyme production were evaluated in submerged fermentation by Bacillus strains which were isolated from alkaline soils of Guilan province. Factors incubation were optimized such as time, pH, amount of inoculation and ammonium sulfate in alkaline protease enzyme production whit using response surface methodology (RSM) in culture. The maximum enzymatic activity was observed in incubation time of 36 hours, pH=9, inoculation amount of 15% (V) and ammonium sulfate 1.5% (W/V). Factors had significant effect on the production of alkaline protease enzyme such as pH and ammonium sulfate.
理化因素对芽孢杆菌产碱性蛋白酶的影响
蛋白酶是一个酶家族,由于其生理作用和非常有价值的商业应用,它发挥着至关重要的作用。碱性蛋白酶是由芽孢杆菌产生的,由于其在不同pH值下的热稳定性和稳定性而特别重要。本研究旨在探讨物理和化学因素对芽孢杆菌属成员发酵生产碱性蛋白酶的影响。本研究以桂兰碱土中分离的芽孢杆菌为材料,对其深层发酵生产碱性蛋白酶的能力进行了评价。采用响应面法(RSM)对碱性蛋白酶生产中培养时间、pH、接种量、硫酸铵等因素进行了优化。在培养时间为36小时、pH=9、接种量为15%(V)和硫酸铵为1.5%(W/V)的条件下,观察到最大的酶活性。pH和硫酸铵等因素对碱性蛋白酶的产生有显著影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
International Letters of Natural Sciences
International Letters of Natural Sciences MULTIDISCIPLINARY SCIENCES-
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