The production of a protease and a lipase from Bacillus pumilus SG2 on solid-state fermentation using Pongamia pinnata seed cake as substrate was studied. The seed cake was proved to be a promising substrate for the bacterial growth and the enzyme production. The initial pH, incubation time and moisture content were optimized to achieve maximal enzyme production. Maximum protease production was...

Protease producing bacteria was isolated from marine soil sample from Marakkanam Saltern, Tamil Nadu. Based on their morphology, it was identified as Pseudonomonas fluorescens biovar. The bacteria were inoculated in gelatin agar for the production of protease enzyme. The crude enzyme extract was purified by ammonium sulphate precipitation method to obtain 85% saturation. The protease enzyme act...

The human immunodeficiency virus has been shown to be the causative agent for acquired immunodeficiency syndrome (AIDS). The human immunodeficiency virus encodes for unique aspartyl protease that is essential for the production of enzymes and proteins in the final stages of maturation. Protease inhibitors act by preventing the formation of functional proteins from precursor proteins, which are ...

This study was aimed at producing protease and lipase simultaneously on a common medium by Bacillus licheniformis VSG1, which was isolated from a tannery effluent. The effect of media composition with respect to protein source, lipid source and emulsifier on the production of protease and lipase was analysed. Both those enzymes were produced under optimized conditions like pH, temperature and i...

The physiological and nutritional factors that regulate protease synthesis in Clostridium sporogenes C25 were studied in batch and continuous cultures. Formation of extracellular proteases occurred at the end of active growth and during the stationary phase in batch cultures. Protease production was inversely related to growth rate in glucose-excess and glucose-limited chemostats over the range...

Objective: Investigations were carried out to isolate bacteria from saline-alkali soils and determined optimized alkaline protease activity and stability produced by a wild strain of bacillus sp. in submerged fermentation (SMF). Methods: Optimum temperature for enzyme activity in the crude extract was 40 ◦C at a pH between 8.0 and 9.0. The studies on pH stability showed that the enzyme...

Both sporulation and protease production can be inhibited by growing Bacillus cereus T in a medium containing a high concentration of a mixture of amino acids. Mutants selected for the ability to sporulate in this inhibitory medium were found to produce high levels of protease in the normal and inhibitory media. Comparison of the mutant and wild-type enzymes by gel electrophoresis and heat inac...

the date palm fruit stalk borer is one of the most important pests of date palm in the world. biochemical properties of digestive proteases in oryctes elegans prell larvae were investigated in this research and optimal total proteolytic and trypsin activities were obtained at ph 9.0 and 11.0, respectively. activity staining of protease on sds-page showed one isoform. also, zymogram pattern of t...

Natto is a traditional Japanese food made from soybeans fermented by natto starter strains of Bacillus subtilis natto. It has been suggested that extracellular protease activity released by the bacteria are involved in the production of poly-γ-glutamate (γ-PGA) during natto fermentation. One of the natto starters, strain r22, possesses at least seven genes, each of which encoded an extracellula...