Abstract
Food grade proteases are proteyolytic enzymes having application in baking, food processing, protein modification etc. As a commodity product, pressure on protease market is on prize reduction and increasing performance. Hence our objective was to isolate a potent protease-producing microorganism and formulate a cost effective medium for neutral protease synthesis by the potent microbial culture. In order to achieve the objective, a proteolytic bacterium was isolated from soil using milk agar medium and the bacteria was identified as <i>Bacillus</i> sp. by morphological and biochemical characterization. Dairy industry effluent was then studied as a medium for neutral protease synthesis by the potent bacteria. Supplementation of mineral salt to the medium did not show profound influence of environmental factors such as medium pH, incubation temperature, agitation rate and incubation time on enzyme production. Optimum enzyme titers were found at pH7 when incubated at 37°C and 120 rpm 48 h. Dairy industry effluent was thus found to be a cost effective medium for neutral protease synthesis by <i>Bacillus</i> sp.
Highlights
Food grade proteases are proteyolytic enzymes having application in baking, food processing, protein modification etc
A plate assay on milk agar medium will be carried out to isolate protease-producing organisms by measuring the clear zone of hydrolysis formed on milk agar (Ellaiah et al, 2002, Rajamani et al, 1987, Adesh et al, 2002)
A potent proteolytic bacteria was isolated from soil sample using milk agar medium
Summary
Food grade proteases are proteyolytic enzymes having application in baking, food processing, protein modification etc. Pressure on protease market is on prize reduction and increasing performance. Industrial production of enzymes dates back to 1894 when ‘fungal takadiastase’ was marketed for pharmaceutical use (Singh 1998). Enzymes have been produced commercially from plants, animals, and microbial source. Microbial enzymes have the enormous advantage of being able to produce in large scale quantities by established fermentation techniques (Stanburg et al, 1995). Economically most important industrial enzymes are extracted from bacteria (Bacillus sp., Staphylococcus sp., (Pseudomonas sp.), fungi (Aspergillus sp., Candida sp., Saccharomyces sp.) and Actinomycetes (Streptomyces sp.). Over 300 tons of enzymes are being annually produced from Bacillus sp. Solid as well as submerged fermentation has been widely used for the production of proteases (Pandy et al, 2000a, Dunaevsky et al, 2000)
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