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INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
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| Paper Title: | MICROBIAL PRODUCTION OF PROTEASE AND ITS MEDIUM OPTIMIZATION FOR FOOD INDUSTRY APPLICATION |
| Authors Name: | Manisha S , Sellakiruthika S , Gopal samy B , Aniskumar M |
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IJNRD_196261
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| Published Paper Id: | IJNRD2306414 |
| Published In: | Volume 8 Issue 6, June-2023 |
| DOI: | |
| Abstract: | 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. |
| Keywords: | Protease, Bacillus subtilis, Plackett-Burman design, Food application. |
| Cite Article: | "MICROBIAL PRODUCTION OF PROTEASE AND ITS MEDIUM OPTIMIZATION FOR FOOD INDUSTRY APPLICATION", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 6, page no.e107-e119, June-2023, Available :http://www.ijnrd.org/papers/IJNRD2306414.pdf |
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2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
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Published Paper ID:IJNRD2306414 Registration ID: 196261 Published In: Volume 8 Issue 6, June-2023 DOI (Digital Object Identifier): Page No: e107-e119 Country: Karur, TAMILNADU , India Research Area: Biological Science Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2306414 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2306414 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
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