Statistical, Optimization, And Thermodynamic Studies On The Production Of Alkaline Protease Using New Local Isolate Of Bacillus Sp
Amin, O., Aboul-Enein, A., Abd-Elsalam, I., Wahba, M., El-Refai, H. (2022). Statistical, Optimization, And Thermodynamic Studies On The Production Of Alkaline Protease Using New Local Isolate Of Bacillus Sp. EKB Journal Management System, 65(4), 301-313. doi: 10.21608/ejchem.2021.94682.4454
Olfat E. Amin; Ahmed M. Aboul-Enein; Ibrahim S. Abd-Elsalam; Marwa I. Wahba; Heba A. El-Refai. "Statistical, Optimization, And Thermodynamic Studies On The Production Of Alkaline Protease Using New Local Isolate Of Bacillus Sp". EKB Journal Management System, 65, 4, 2022, 301-313. doi: 10.21608/ejchem.2021.94682.4454
Amin, O., Aboul-Enein, A., Abd-Elsalam, I., Wahba, M., El-Refai, H. (2022). 'Statistical, Optimization, And Thermodynamic Studies On The Production Of Alkaline Protease Using New Local Isolate Of Bacillus Sp', EKB Journal Management System, 65(4), pp. 301-313. doi: 10.21608/ejchem.2021.94682.4454
Amin, O., Aboul-Enein, A., Abd-Elsalam, I., Wahba, M., El-Refai, H. Statistical, Optimization, And Thermodynamic Studies On The Production Of Alkaline Protease Using New Local Isolate Of Bacillus Sp. EKB Journal Management System, 2022; 65(4): 301-313. doi: 10.21608/ejchem.2021.94682.4454

Statistical, Optimization, And Thermodynamic Studies On The Production Of Alkaline Protease Using New Local Isolate Of Bacillus Sp

Egyptian Journal of Chemistry
Article 29, Volume 65, Issue 4, April 2022, Page 301-313  XML PDF (518.44 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2021.94682.4454
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Authors
Olfat E. Amin1; Ahmed M. Aboul-Enein2; Ibrahim S. Abd-Elsalam email 1; Marwa I. Wahba1, 3; Heba A. El-Refai1
1Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Research Division , National Research Centre, El-Behooth St., Dokki, Giza, Egypt.
2Biochemistry Department, Faculty of Agriculture, Cairo University, Egypt.
3Centre of Scientific Excellence-Group of Advanced Materials and Nanotechnology, National Research Centre, El-Behooth St., Dokki, Giza, Egypt
Abstract
Abstract
Investigation of alkaline protease production under different fermentation conditions using one factor at a time involving temperature, pH, incubation time as well as different carbon and organic nitrogen sources .The results showed that the maximum activity (470U/ml) was obtained at peptone 7.5 (g/L), glucose 5 (g/L), pH 10, 24h incubation time and 35oC. Further more, Two sequential statistical designs were used to optimize these physiochemical parameters (pH, temperature, incubation time, glucose, peptone, and MgSO4.7H2O, K2HPO4) for enzyme production. Firstly, the Plackett Burman factorial design was applied followed by Box-Behnken experimental design. The results showed that the best protease production activity (580 U/ml) was obtained at peptone 10 (g/L), glucose 12.5 (g/L), pH 11, 24h incubation time and 35oC. The level of significance was studied using the three significant variables on the enzyme production (pH, glucose and peptone conc.) and the results indicated the integration of these parameters on protease production. The thermodynamic parameters of crude enzyme were also investigated and they proved the superior thermal stability of the B. amyloliquefaciens protease .
Keywords
Alkaline protease; Bacillus; Statistical design; Thermodynamics
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