Studies on the effects of pH and incubation period on protease production by Bacillus spp. using groundnut cake and wheat bran

P  K  Praveen Kumar; V  Mathivanan; M  Karunakaran; S  Renganathan  and R  S  Sreenivasan  nbsp  nbsp

doi:10.17485/ijst/2008/v1i4.2

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Studies on the effects of pH and incubation period on protease production by Bacillus spp. using groundnut cake and wheat bran

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Indian Journal of Science and Technology

DOI: 10.17485/ijst/2008/v1i4.2

Year: 2008, Volume: 1, Issue: 4, Pages: 1-4

Original Article

Studies on the effects of pH and incubation period on protease production by Bacillus spp. using groundnut cake and wheat bran

P. K. Praveen Kumar^*1 , V. Mathivanan¹ , M. Karunakaran¹ , S. Renganathan² and R. S. Sreenivasan³

¹Department of Industrial Biotechnology, Bharath University, Chennai-600 073, India.
²Chemical Engineering Department, Anna University, Chennai-600 025, India.
³Department of Biotechnology, St. Peter’s Engineering College, Chennai-54, India.

*Author for the correspondence:
P. K. Praveen Kumar
Department of Industrial Biotechnology
Bharath University, Chennai-600 073, India.
E-mail:[email protected]

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

The production of alkaline protease by Bacillus licheniformis (MTCC 1483) and Bacillus subtilis of indigenous isolates using cheapest sources- groundnut cake (N2 Source) and wheat bran (C source) was studied. The proteolytic activity was found maximum at 72 hr of the culture for both the bacterial types but the pH of the medium for maximal enzyme production varied as 9 for Bacillus licheniformis and as 8 for Bacillus subtilis. Thus investigations of this study reveal the possibility of employing cheapest nutrient source for microbial proteases that can be used on a commercial scale.

Keywords: pH, protease, Bacillus licheniformis, B. subtilis, groundnut cake, wheat bran.