Physiological and Microbiological Studies on Production of Alkaline Protease from Locally Isolated Bacillus Subtilis

In this study, we have shown the microbial alkaline protease production by using isolated Bacillus subtilis. Bacillus subtilis which produces an extracellular alkaline protease was isolated from meet surface purchased from local Egyptian markets. Maximum enzyme activity was achieved when the bacterium was grown on corn steep liquor (2.0 %, w/v) instead of soybean meal (2 %) followed by casein hydrolysate (2%, w/v) and 12 % cane sugar molasses as a carbon source at pH 10.0 and 37oC over 24 h incubation period (maximum enzyme production at 48 hr.). The enzyme has an optimum pH of around 10.0 and maintained its stability over a broad pH range between 5.0 to 12.0. Its optimum temperature is around 37 °C, and exhibited a stability of up to 50 oC. Kew words: Physiological and microbiological, production of alkaline protease, locally isolated Bacillus subtilis