Production and purification of a protease from an alkalophilic Bacillus sp. 2-5 strain isolated from soil

Authors

  • Hamidreza Falahatpishe Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University, M.C., P.O. Box 19395-4147, Tehran, I.R. Iran
  • Kianoush Khosravi-Darani Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University, M.C., P.O. Box 19395-4147, Tehran, I.R. Iran
  • Mahmoud Jalali Department of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, I.R. Iran
  • Nadia Mardani Department of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, I.R. Iran
  • Naser Badami Department of Nutrition and Biochemistry, School of Public Health, Tehran University of Medical Sciences, I.R. Iran
Abstract:

This research has focused on isolation and characterization of a strain of Bacillus sp. from alkaline soil, which was able to produce extracellular alkaline protease at pHs ranging from 8 to 11 and temperatures of 20 to 50ºC. Also the impact of different carbon and nitrogen sources were investigated. The yield and fold of enzyme purification was 24% and 50 times, respectively. Molecular weight of purified enzyme was measured by SDS-PAGE as 24.7 kDa. The alkaline protease produced by Bacillus sp. 2 - 5 showed the most caseinolytic activity (without any gelatinolytic activity) at pH>10

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Journal title

volume 5  issue 2

pages  110- 113

publication date 2007-04-01

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