National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Proteases have a long history of application in food and detergent industries. The attempt of this study was to isolate the protease enzyme producing Bacillus species from various dairy industries. In the present study 25 soil samples were collected from various dairy industry and proceed for isolation and identification of protease producing bacteria specially Bacillus spp. In the present study a total of 28 Bacillus species were isolated which includes Bacillus subtilis was predominantly found which were 8 (28%) followed by Bacillus megaterium 7 (25%), Bacillus cereus 5 (18%), Bacillus licheniformis 5 (18%) and Bacillus brevis 3 (11%). Among the 28 Bacillus species 3 isolates such as SP3 (Bacillus cereus), SP10 (Bacillus licheniformis) and SP21 (Bacillus megaterium) showed significant protease enzyme production after 24h. SP3 showed excellent protease production after 72h followed by SP10 and SP21 which was 35mm, 26mm and 18mm respectively. The protease enzyme from Bacillus SP3 was partially purified by ammonium sulfate fractionation. The specific activity of crude protease enzyme was 7.71U/mg of protein. The specific activity of ammonium sulfate fractionation is found to be 10.32 and the fractionation is 1.32 fold purified from the crude enzyme preparation yielding 75.75% from the crude protein. The optimum pH of protease produced from Bacillus cereus (SP3) shown at the pH 7.0. The purified enzyme was loaded onto holes punched on skim milk agar. After 24-48 hours of incubation it was observed that clear zones were formed successfully. It can be produced in large scale for the potential industrial applications.
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