Investigation on influence of cultural conditions in submerged fermentation for protease enzyme by Bacillus subtilis

Varsha Zope, Shamkant Badgujar

Abstract

Extracellular alkaline protease produced by an isolate fromsoil was preliminarily identified to be Bacillus subtilis. Studies on submerged fermentation revealed that maximum level i.e. 321 µg/ml/min of protease production was observed during early stationary phase. Optimization of fermentation mediumfor characterization of protease was carried out. Optimization parameter includes incubation period, temperature, pH, substrate concentration, carbon sources, nitrogen sources and tween 80 concentrations. The optimized conditions found for protease production were 400C at pH 10 (alkaline condition), with 10%inoculums, 2 ml tween 80, 1%sucrose, 1%ammoniumchloride and 20% casein, after 72 h of incubation stimulates protease production. The protease profile of the selected isolate shows its potential for its industrial applications.