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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2016.5(7): 845-853
DOI: http://dx.doi.org/10.20546/ijcmas.2016.507.097


Use of Mustard Oil Cake for Protease Production by Bacillus subtilis
Pallavi S. Badhe1, Manasi A. Damale2 and Ravindra Adivarekar1*
Department of Fibres and Textile Processing Technology, Institute of Chemical Technology, N.P. Marg, Matunga, Mumbai, 400019, India  
*Corresponding author
Abstract:

A Gram positive, motile, mesophilic Bacillus subtilis strain capable of producing extracellular protease was isolated from abattoir waste material which was collected from Wadala local market, Mumbai, India. In this work, the efficiency of mustard oil cake as a substrate for protease production by Bacillus subtilis strain in submerged fermentation (SmF) has been studied. The mustard oil cake was selected because it is rich in protein, cheap, abundantly available being an agro-industrial waste and can be constructively used as one of the main constituents in medium formulation. Different physical and chemical parameters such as pH, temperature, substrate concentration and incubation time were optimized. The maximum protease activity was found at medium pH of 11 containing 4% mustard oil cake at 40ºC, after 70 hours of submerged fermentation.Further, the growth curve studies indicated that the production of extracellular protease was initiated in the early lag phase and was maximum in the late exponential phase.


Keywords: Bacillus subtilis, protease,mustard oil cake.
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How to cite this article:

Pallavi S. Badhe, Manasi A. Damale and Ravindra Adivarekar. 2016. Use of Mustard Oil Cake for Protease Production by Bacillus subtilisInt.J.Curr.Microbiol.App.Sci. 5(7): 845-853. doi: http://dx.doi.org/10.20546/ijcmas.2016.507.097