The results obtained from the present investigation indicate enhanced production of alkaline protease from Bacillus licheniformis strain 018 under optimized medium components and culture conditions by using traditional OFAT method. The most significant findings of this study were the ability of the isolate to produce maximum level of extracellular alkaline protease after 24 h of incubation, and the stability of enzyme at high temperature and pH. The best process parameters were found to be casein as the sole carbon source and yeast extract as nitrogen source. The isolate of the present context could be a good alternative of the commercial strains in tanneries, pharmaceutical and food processing industries as biotechnological and physiological aspects due to the thermo-alkaline nature of protease obtained. Further studies are in progress in order to purify the alkaline protease from the isolate and the scaling up of the enzyme for commercial applications.
Key words: Alkaline protease, Bacillus licheniformis, OFAT, Poultry farm
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