PROTEINASE ENZYME PRODUCTION BY MICROORGANISMS

Abstract

The aims of this work are to study the production, purification, nutritional and environmental factors for maximum protease production and some characteristics of protease from some proteolytic bacterial strains, then using produced enzyme to accelerate Domiati cheese ripening.

Part (1):

I. Screening studies on sixty isolates of bacteria from different environments for extracellular protease production have revealed, two highly protease-producing isolates, identified as Bacillus subtilis M14 and Bacillus coagulans M53 which were selected and used in this investigation.

2. Both strains were examined for their protease activity on seven culture media. The two strains gave maximum protease production on Malik and Mathur medium.

3. Sucrose (at 0.5%) was the most suitable carbon source for enzyme production by B. coagulans M53, while control followed by maltose seemed to be the most suitable carbon source for B. subtilis M14.

4. Tryptone (1%) and peptone (0.5%) were the most nitrogen sources for the highest level of protease secretion by B. subtilis M14 and B. coagulans M53, respectively.

5. The optimum incubation temperature for maximal protease production was 30"C and 35"C for B. subtilis Ml4 and B. coagulans M53, respectively.