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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| Title | Studies on the Effects of Ph and Incubation Period on Protease Production by bacillus spp. Using Groundnut Cake and Wheat Bran |
| Authors | |
| 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. |
| Publisher | Indian Society for Education and Environment (ISEE) |
| Date | 2008-09-01 |
| Source | Indian Journal of Science and Technology Volume 1, Issue 4, September 2008 |