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HE PURPOSE of the present research was to study the production of extracellular alkaline protease by a local isolate, Streptomyces rochei NRC 24, under submerged fermentation (SF) conditions. The isolate exhibited maximum enzyme production with fermentation medium composed of peptone, glucose, K2HPO4, MgSO4.7H2O, NaCl, and CaCl2. The studies on environmental parameters revealed that maximum level of alkaline protease production (220.92 U/ml) was achieved during stationary phase of S. rochei NRC 24 with optimum initial pH 9, inoculum size of 2% from stock spore suspension (5.6 x 10 spores/ml), and with a culture volume of 75 ml in 250 ml Erlenmeyer flasks under shaking conditions of 200 rpm. Of different nitrogen sources, casein and peptone with 0.4% of each proved to achieve maximum level of enzyme production. Screening experiments on medium components showed that the presence of peptone, glucose, MgSO4.7H2O, NaCl and CaCl2 were essential for alkaline protease production. The absence of K2HPO4 from the medium did not totally influence the enzyme production.

Production and Optimization of Alkaline Protease in Submerged Fermentation by Streptomyces rochei NRC 24