Abstract

OPTIMIZATION OF PROCESS PARAMETERS FOR THE PRODUCTION OF PROTEASE USING STREPTOMYCES AMBOFACIENS BY SOLID STATE FERMENTATION

Praveen Kumar Dasari*, Mattaparthi Sruthija Laxmi, Ragisetti Anusha, Pasam Sai Kiran, Velisala Naga Durga Bhavani, Junjunuri Ramya and Amgoth Santhosh

ABSTRACT

The present research work deals with the optimization of process parameters for the production Protease enzyme using Neolamarckia cadamba leaves as substrate in a solid state fermentation by microorganism Streptomyces ambofaciens. Proteases are very important for the physiological functions in living organisms, that helps in the breakdown of proteins and food materials into amino acids that can be used for energy, and also plays an active role in essential processes like blood clotting, cell division. Proteases are complex and large group of enzymes that plays an important role in nutritional and regulatory activities. Solid-state fermentation is explained as an activity that occurs on a non-soluble material may acts both as support and a source of nutrients, with a minimize amount of water under the process of fermentation. For the production of protease enzyme various parameters like incubation time, incubation temperature, pH, inoculum level and moisture content and were determined. The incubation time of 72hrs, the temperature of 340C, pH 7, inoculum level of 60%v/w and moisture content of 70%v/w were observed optimum for the production of protease. Different carbon components were screened as carbon source for their effect on enzyme production; they are glucose, fructose, sucrose and lactose used as carbon supplements. For nitrogen source potassium nitrate was used and 0.4% w/w observed optimum for the enzyme production.

Keywords: Neolamarckia cadamba, Streptomyces ambofaciens, Solid-state fermentation.