Statistical, optimization, and thermodynamic studies on the production of alkaline protease using new local isolate of Bacillus sp

AbstractInvestigation of alkaline protease production under different fermentation conditions using one factor at a time involving temperature, pH, incubation as well carbon and organic nitrogen sources .The results showed that the maximum activity (470U/ml) was obtained peptone 7.5 (g/L), glucose 5 pH 10, 24h 35oC. Further more, Two sequential statistical designs were used to optimize these physiochemical parameters (pH, time, glucose, peptone, MgSO4.7H2O, K2HPO4) for enzyme production. Firstly, Plackett Burman factorial design applied followed by Box-Behnken experimental design. The best (580 U/ml) 10 12.5 11, level significance studied three significant variables on conc.) indicated integration thermodynamic crude also investigated they proved superior thermal stability B. amyloliquefaciens .