Statistical Optimization of the production of protease from Bacillus sp. MSK-01 in submerged fermentation

Protease has been in increasing demand in industries due to its hydrolytic nature. In industries, high yield of enzyme is required to meet the industrial need at a relatively cheaper cost. In the present study, the protease from Bacillus sp. MSK-01 was produced in large quantity by submerged ferment...

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Bibliographic Details
Published in:Journal of commercial biotechnology 2017-10, Vol.23 (4), p.28
Main Authors: Kaur, Kulwant, Sondhi, Sonica, Kaur, Palki Sahib
Format: Article
Language:English
Subjects:
Bacillus
Bacillus (Bacteria)
Casein
Enzymes
Fermentation
Magnesium
Methods
Peptones
Powder
Production processes
Proteases
Proteinase
Skim milk
Statistical analysis
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Summary:Protease has been in increasing demand in industries due to its hydrolytic nature. In industries, high yield of enzyme is required to meet the industrial need at a relatively cheaper cost. In the present study, the protease from Bacillus sp. MSK-01 was produced in large quantity by submerged fermentation. Statistical techniques including Plackett-Burman and Response surface methodology are useful tools for optimizing many parameters at a time and are used for increasing the protease production from Bacillus sp. MSK-01. 19 different parameters were chosen, out of which 15 factors had positive effect on protease yield. Four maximum influencing factors were peptone, magnesium sulphate, skim milk powder and casein were chosen to further increase the protease yield. 397.3 IU ml-1 of enzyme yield was obtained under optimized conditions which lead to 198 fold increase in the yield of protease from unoptimized condition. 
ISSN:1462-8732
1478-565X
DOI:10.5912/jcb810