Optimization of Production Protocol of Alkaline Protease by Streptomyces pulvereceus

TL;DR

This study optimizes the production conditions of alkaline protease from Streptomyces pulvereceus, highlighting key factors like pH, temperature, and nutrient sources to maximize enzyme yield for industrial use.

Contribution

It provides a detailed optimization of fermentation parameters for enhanced protease production by Streptomyces pulvereceus, a novel strain for industrial enzyme applications.

Findings

Maximum enzyme production at pH 9.0 and 33°C

Optimal carbon source is 0.3% starch

Maximum protease yield with 1% NaCl

Abstract

Extra cellular alkaline protease producing species is an isolate from soil which was characterized and identified as Streptomyces pulvereceus MTCC 8374. Studies on submerged fermentation revealed that maximum level of enzyme production was during early stationary phase. Optimum pH, inoculum and temperature were 9.0, 3 percent and 33 C respectively. Among carbon sources 0.3 peccent starch gave a maximum production followed by maltose, xylose and fructose. High yield of protease production was reported with 1.0 percent casein followed by soybean meal, yeast extract and malt extract. Further, it was optimized with 0.5 percent, 1.0 percentand 1.5 percent of NaCl among which 1 percent NaCl resulted in maximum level of protease. The protease profile of the isolate shows its potential as a good source for industrial application.