ISOLATION, PURIFICATION AND CHARACTERIZATION OF PROTEASE
Shivaji Bole*., Prity Lata., Madhu Singh R
ABSTRACT
Among different types of enzymes obtained from microbial sources,
protease are the most widely used in industries. In the present study,
bacteria were isolated from air exposure and screened for the
production of protease. The bacterial isolate was identified as Bacillus
sp. and was later used for further characterization. Maximum yield of
Protease was obtained after 48hrs of incubation. Enzyme activity of
Protease was found to be 0.7917μmol/ ml/min and specific Activity
was found to be 0.425 μmol/ mg/min. The optimum temperature for
enzyme activity was found to be at 300C and The optimum pH for
enzyme activity was found to be at pH 7.6.
Keywords: Protease, Casein, Cultural characterization, protease activity, pH, Temperature.
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