Abstract
Protease is the largest selling enzyme in the world due to its various applications in the making of detergent, food and leather, meat tenderisation and pharmaceutical industries. The aim of the study is to isolate and identify thermophilic Bacillus licheniformis U1 strains for thermostable protease production. The partial purified enzyme was characterized under different conditions using Anson-Hagihara’s method. Casein as a substrate in the concentration of 0.6 % w/v optimum for enzyme activity and tolerant up to 2.0% casein concentration. An optimum enzyme activity was reported at pH 7 and decreased with increasing in pH, while temperature optimum was found at 50 °C. The enzyme was stable at 40 °C to 50 °C for half an hour and nearly 50% residual activity was indicated at 60 °C. NaCl was not required for catalysis. Stability of enzymes in the presence of various organic solvents and different detergents was remarkable. The enzyme was stable up to 3 days into various solvents and slowly denatured with prolonged incubation. The result of the washing performance with detergent was clearly indicated. Moreover the removal of blood stains and dehairing in goat skin suggests the crucial application in the commercial production at large scale.DOI: http://dx.doi.org/10.3126/ijasbt.v2i1.9519Int J Appl Sci Biotechnol, Vol. 2(1): 75-82
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