MICROBIAL PRODUCTION OF PROTEASE AND ITS MEDIUM OPTIMIZATION FOR FOOD INDUSTRY APPLICATION

MICROBIAL PRODUCTION OF PROTEASE AND ITS MEDIUM OPTIMIZATION FOR FOOD INDUSTRY APPLICATION

Registration ID: IJNRD_196261

Published ID: IJNRD2306414

DOI: Click Here to Get

Manisha S , Sellakiruthika S , Gopal samy B , Aniskumar M

Protease, Bacillus subtilis, Plackett-Burman design, Food application.

Proteases are one of the most extensively used industrial enzymes because they catalyze the breakdown of peptide bonds in proteins. Proteases are protein groups that belong to the subcategory hydrolases of the larger class enzymes. These hydrolytic enzymes are used in the food industry to improve nutritional content, digestibility, palatability, and flavor, reduce allergenic chemicals, and treat household and industrial waste. Proteases are an important class of enzymes, accounting for more than 65% of the overall industrial enzyme market. Proteases are utilized in a variety of industrial applications, including food, protein recovery, and meat tenderization Proteases are found in a wide variety of sources, including plants, animals, and microorganisms, however, microbial sources are favored for protease production due to technological and economic advantages. Members of the genus Bacillus were discovered to be the most prevalent and prolific source of protease among all microbes evaluated for usage in diverse industrial applications. Among several bacterial species, Bacillus is the most active in creating proteases. Bacillus subtilis is commonly used for protease enzyme isolation. The synthesis of protease by a bacterial organism isolated from soil was studied. Various biochemical tests were performed on the organisms, which led to their identification as Bacillus subtilis-generating protease enzymes. These bacteria were tested in a casein agar medium with casein as a substrate. The bacterial strain with the highest clear zone production was chosen for further optimization tests. Nutritional elements such as carbon and nitrogen sources, as well as physical parameters such as incubation time, pH, and inoculum size, were optimized for maximal protease output. The Plackett-Burman design was used to screen the cultivation factors. The current work aimed to establish the culture conditions that allowed protease production by the strain Bacillus subtilis as a locally isolated strain utilizing low-cost ingredients, and high yield as well as to investigate some features of the enzyme generated.

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"MICROBIAL PRODUCTION OF PROTEASE AND ITS MEDIUM OPTIMIZATION FOR FOOD INDUSTRY APPLICATION", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.8, Issue 6, page no.e107-e119, June-2023, Available :https://ijnrd.org/papers/IJNRD2306414.pdf

Volume 8 Issue 6, June-2023

Pages : e107-e119

Paper Reg. ID: IJNRD_196261

Published Paper Id: IJNRD2306414

Downloads: 000121214

Research Area: Biological Science

Country: Karur, TAMILNADU , India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2306414.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2306414

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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