Abstract

In the current study, use of cost effective nitrogen source in the production of protease was aimed by using Bacillus subtilis ZBP4 which is an indigenous strain capable of producing various enzymes and industrially important metabolites. Lentil flour (LF) was used for this purpose, and enzyme production from LF was compared with some other nitrogen sources including casein, yeast extract, peptone from meat, skim milk powder, whey powder, and soy bean flour. Enzyme production in 48 h with LF (863 ± 21.4 U/mL) was lower than only yeast extract (2344 ± 24 U/mL) and soy bean flour (1424 ± 67.6 U/mL). On the other hand, it was considerably higher than all of the other nitrogen sources. Effect of LF concentration (5–20 g/L) was determined by using only LF as nitrogen source and the highest enzyme production was obtained at 20 g/L concentration (1000 ± 29.2 U/mL). Effects of pH (5–9) and temperature (30–45 °C) were also determined and the optima were found as pH 8 and 30 °C. As a consequence, LF can be a candidate as a nitrogen source for protease production by Bacillus subtilis ZBP4.

摘要

在当前的研究中，目的是通过使用枯草芽孢杆菌来生产具有成本效益的氮源来生产蛋白酶。ZBP4是能够产生各种酶和工业上重要的代谢产物的本地菌株。扁豆粉（LF）用于此目的，并将LF产生的酶与其他一些氮源（包括酪蛋白，酵母提取物，肉类蛋白ept，脱脂奶粉，乳清粉和大豆粉）进行了比较。LF（863±21.4 U / mL）在48小时内产生的酶低于仅酵母提取物（2344±24 U / mL）和大豆粉（1424±67.6 U / mL）。另一方面，它远高于所有其他氮源。通过仅使用LF作为氮源来确定LF浓度（5-20​​ g / L）的影响，在20 g / L浓度（1000±29.2 U / mL）下可获得最高的酶产量。还确定了pH（5–9）和温度（30–45°C）的影响，发现最佳值是pH 8和30°C。枯草芽孢 杆菌ZBP4。