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Effect of dissolved oxygen tension and ph on the production of extracellular protease from a new isolate of bacillus subtilis K2, for use in leather processing
Author(s) -
Hameed Abdul,
Keshavarz Tajalli,
Evans Christine S
Publication year - 1999
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/(sici)1097-4660(199901)74:1<5::aid-jctb979>3.0.co;2-t
Subject(s) - bacillus subtilis , protease , fermentation , food science , enzyme , extracellular , enzyme assay , scale up , oxygen , chemistry , alkaline protease , bacteria , biochemistry , biology , genetics , physics , organic chemistry , classical mechanics
Scale‐up of production of an alkaline protease, previously characterised from a new isolate of Bacillus subtilis for use as a bating enzyme in leather processing, is described. Before large‐scale commercial production of the protease is possible, characteristics of the growth of the bacterium and enzyme production in fermenters must be defined. In 2 dm 3 fermenters an optimal specific activity of 296×10 3 U g −1 cell dry weight was obtained after 60 h with the dissolved oxygen tension (DOT) kept above 10% and pH left uncontrolled. Culture pH was 6 on inoculation, falling to 5.3 after 12 h before rising steadily to ∽8 at the end of fermentation. DOT was maintained above 10% by agitation in the range 300 to 500 rpm. The same criteria were adopted for scale‐up to 20 dm 3 but the increase in activity occurred 24 h later. © 1999 Society of Chemical Industry