Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production

Coban, H. B. (2022) Production of protease with Bacillus megaterium DSM32: Partial characterisation of the enzyme and modelling of the production. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51. pp. 228-240. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Abstract Proteases hold an important position in today's world commercial enzyme market. Among various microbial producer genera, Bacillus is leading the commercial protease production. However, industry is still actively looking for new microbial protease producers with distinctive properties. Therefore, this study was undertaken for the evaluation of protease production by Bacillus megaterium DSM 32 strain in terms of its protease productivity, calculation of various production kinetics, partial characterisation of the enzyme, and modelling the protease production process. As results, the highest protease activity, specific cellular protease production rate, and protease productivity were calculated as 255.42 U mL−1, 36.2514 U g−1, and 16.1313 U mL−1 h−1, respectively, in shake flask fermentations. Partial characterisation studies showed that the enzyme has 45 °C and pH 8 as optimum working conditions, and its activity increased by 24 with the addition of 5 mM Mn+2 to the reaction medium. Additionally, the enzyme showed high stability and kept almost full activity in a cell-free medium for 20 days at 4 °C. Furthermore, modified Gompertz model provided the best fit in describing protease production with the lowest error and high fit values.

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