OPTIMIZATION OF NOVEL PROTEASE PRODUCTION THROUGH SUBMERGED FERMENTATION BY ASCIDIAN ASSOCIATED VIBRIO SP., GA CAS2
*Gnanakkan Ananthan
ABSTRACT
The present study was conducted to evaluate the extracellular
thermostable and organic solvent tolerant capacity of protease from
ascidian associated bacteria Vibrio sp., GA CAS2. The bacterium was
identified through 16S rRNA and biochemical methods. Its protease
producing was evaluated by shake flask experiment. The isolated strain
with high protease yield was optimized with respect to pH,
temperature, carbon, nitrogen, metal ions, organic solvents and NaCl
concentration. Lactose was observed to be the suitable carbon source
for maximum protease production over the control. The most suitable
nitrogen source for protease production was potassium nitrate and
sodium nitrate. Screening the effect of surfactant on protease
production revealed that Tween 80 resulted in maximum protease
production. Among the tested metal ions, zinc sulphate showed a better production.
Chloroform was found to be the best organic solvent in protease production. Testing the
effect of various NaCl concentrations, 3% NaCl showed the maximum production compared
to other concentrations. The best condition for better activity of the crude enzyme was
observed at pH 9 and a temperature of 55°C.
Keywords: Ascidian associated bacteria, protease, Vibrio sp., Polyclinum glabrum.
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