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Enhancement of Alkaline Protease Production from Newly Isolated Strain Bacillus paramycoides Using Potato Peel and Mustard Oil Cake as Substrate

Institute of Chemical Technology, Marathwada Campus, Jalna-431 203 (Maharashtra), India
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(Received : February 15, 2022; Accepted : March 5, 2022)


Alkaline proteases have received a lot of attention from industrial point of view because of their versatile
applications in various industries such as food, detergent, pharmaceuticals, tannery and many others.
The aim of the present study was to optimize the fermentation conditions for the production of alkaline
protease from a previously isolated strain of Bacillus viz., Bacillus paramycoides using response surface
methodology (RSM). The interaction between most significant factors (pH, temperature and production
time) was analyzed using central composite design (CCD). After statistical optimization, there was a
significant increase of alkaline protease activity (5.3-fold), compared to basal medium. It was found that
the final optimized conditions of pH (9.29), temperature (40.63ÂșC) and production time of 78.96 h showed
the maximum alkaline protease production with an activity of 2958.32 U/ml. The results showed the
successful implementation of statistical tool for enhancing the production of alkaline protease. Moreover,
the high activity of alkaline protease after optimization showed the potential of the isolated microorganism to be used as an industrial candidate for the production of enzyme.
Key words : Alkaline protease, central composite design, optimization, Bacillus, response surface