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Optimization of alkaline protease production from Bacillus licheniformis D5 in submerged fermentation

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Title Optimization of alkaline protease production from Bacillus licheniformis D5 in submerged fermentation
 
Creator Yang, Dandan
Tian, Jiewei
Yang, Chuanlun
Zhang, Xinqing
Gao, Baojun
Liu, Jielei
Feng, Qingmin
Guo, Nannan
Pan, Dongmei
Liu, Xinli
Zhu, Deqiang
 
Subject Detergent industry
Response surface methodology (RSM)
 
Description 214-223
Enzymes are important raw material for the detergent industry. In order to develop enzymes for detergents, Bacillus
licheniformis D5, a strain with high alkaline protease production, was screened in this study. The alkaline protease
production was optimized using response surface methodology (RSM). The optimized fermentation medium (w/v) consisted
of soybean cake flour (4.0%), peanut cake flour (2.69%), beef paste (0.95%), maltodextrin (4.0%), glucose (2.23%),
KCl (0.1%), KH2PO4 (0.2%), K2HPO4·12H2O (0.40%), CaCl2 (0.04%), MgSO4·7H2O (0.04%), Tween-80 (0.05%) and
serine (0.05%). The fermentation level increased by 2.12-fold compared with the control. The culture temperature was 33C,
and the initial pH was 10. The fed-batch fermentation was performed in a 30 L fermenter. The fermentation level was
increased by 47.4% (from 43,587 U/mL to 60,830 U/mL), and the fermentation time was shortened from 78 h to 54 h. The
results demonstrated significantly improved fermentation level, reduced fermentation cost, simplified large-scale production
of alkaline protease, and thereby promote application of alkaline protease in detergent industry.
 
Date 2024-03-15T09:24:19Z
2024-03-15T09:24:19Z
2024-03
 
Type Article
 
Identifier 0975-1009 (Online); 0019-5189 (Print)
http://nopr.niscpr.res.in/handle/123456789/63579
https://doi.org/10.56042/ijeb.v62i03.163
 
Language en
 
Publisher NIScPR-CSIR,India
 
Source IJEB Vol.62(03) [March 2024]