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Production of Alkaline Protease by Bacillus pumilus (MTCC7420) using Submerged Fermentation and Optimization of Process Parameters

O P Verma, Shruti Shukla and Abha Sigh

In the present study Bacillus pumilus (MTCC 7420) was employed for production of protease enzyme using submerged fermentation. The culture conditions were optimised for maximum enzyme production. The enzyme was stable between the pH 9.2 to 10.4 but the optimal pH was found 10.2. The enzyme was also stable between temperature ranges 40^oC to 70^oC but best temperature for enzyme activity was found to be 60^oC. Alkaline protease activity was influenced by various carbon and nitrogen sources. The carbon and nitrogen sources were found best for fructose and gelatin respectively.