Stimulatory Effect of Medium Ingredients on Alkaline Protease Production by Bacillus licheniformis N-2 and Compatibility Studies With Commercial Detergents

Authors

  • Muhammad Nadeem * Food and Biotechnology Research Center, PCSIR Labs. Complex, Lahore-54600, Pakistan m
  • Javed Iqbal Qazi Department of Zoology, University of the Punjab, New Campus, Lahore, Pakistan
  • Shahjahan Baig Food and Biotechnology Research Center, PCSIR Labs. Complex, Lahore-54600, Pakistan
  • Quratulain Syed Food and Biotechnology Research Center, PCSIR Labs. Complex, Lahore-54600, Pakistan

Keywords:

: medium ingredients, detergent compatibility, B. licheniformis N-2, alkaline protease

Abstract

. Suitable concentration of ingredients of the growth medium played a vital role in production of alkaline protease by Bacillus licheniformis. Maximum enzyme activity (875.05 PU/ml) was achieved when the bacterium was grown in the medium containing glucose (1%), soybean meal (1%), K HPO      (0.5%), MgSO .7H O (0.05%), NaCl

2            4                                     4         2

(0.05%), CaCl .2H   O (0.05%) at 37 °C on 24 h incubation period with agitation of 140 rpm in shake flask cultures.

2         2

More than 1% glucose decreased the enzyme production. The protease had excellent stability with wide range of

commercial detergents such as Ariel, Bonus, Bright Total, Surf Excel, Wheel and non-branded detergents, recommend- ing its use as an effective additive in detergent formulation.

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Published

2008-06-26

How to Cite

Nadeem, M., Qazi, J. I., Baig, S., & Syed, Q. (2008). Stimulatory Effect of Medium Ingredients on Alkaline Protease Production by Bacillus licheniformis N-2 and Compatibility Studies With Commercial Detergents. Biological Sciences - PJSIR, 51(3), 150–157. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/660

Issue

Vol. 51 No. 3 (2008): Pakistan Journal of Scientific and Industrial Research

Section

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