Abstract
The aim of this work was to determine the effect of a few external factors on bacterial growth and the production of enzymes with a proteolytic effect in three strains of Bacillus: CMS5 (Bacillus subtilis), CMS4 (Bacillus sp.) and SPo5 14′ (Bacillus velenzensis) isolated from squashes packed in traditionally prepared cassava leaves, but also to determine the best source of carbon and nitrogen. All three strains have the ability to actively degrade milk casein. The strains were grown in Luria Bertani medium and the suspension from the cell culture was used to measure optical density and demonstrate enzyme activity on a petri dish containing skim milk. Several parameters were verified including the influence of temperature, pH, and carbon and nitrogen source on growth and enzyme production. Growth was possible from 25 to 60°C with an optimal temperature of 30°C after 24 hours. Enzyme production was observed from 25 to 55°C with an optimum at 37°C. For pH, growth and enzyme production was possible from pH 5.7 and 9 with an optimum of 7 in all three strains. Among the sources of carbons used, galactose is the best source for growth after 24 h in all three strains, and starch for production. Among nitrogen sources, Bacto-peptone is best for growth as well as production.
Highlights
Microorganisms, through their activities, are today used in the different branches of industry, namely: the chemical, agro-food and pharmaceutical industries
The aim of this work was to determine the effect of a few external factors on bacterial growth and the production of enzymes with a proteolytic effect in three strains of Bacillus: CMS5 (Bacillus subtilis), CMS4 (Bacillus sp.) and SPo5 14' (Bacillus velenzensis) isolated from squashes packed in traditionally prepared cassava leaves, and to determine the best source of carbon and nitrogen
The three strains of Bacillus: Bacillus subtilis; Bacillus sp. and (Bacillus velenzensis); used in this work come from the collection of microorganisms isolated from crushed pumpkin seeds, packed cooked and sold in the markets of Brazzaville
Summary
Microorganisms, through their activities, are today used in the different branches of industry, namely: the chemical, agro-food and pharmaceutical industries. Today microbes are used in different industries like chemical, food and pharmaceutical 1,2. In their natural environment, they participate in the biodegradation of even the most complex organic matter (cellulose, lignin, chitin and pectin) thanks to the production of various extracellular enzymes[3]. Bacteria are one of the groups known, together with fungi, for the production of substances of biotechnological interest, including hydrolytic enzymes. Amylases, cellulases and other hydrlolytic enzymes, developed by bacteria the genera Pseudomonas, Bacillus and Alteromonas Penicillium Enterobacter, are widely used. Lipases produced by Serratia, Pseudomonas, Fusarium and Alternaria are used in the dairy, detergent and even biodiesel industries.[5]
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