TY - JOUR ID - 8001 TI - Study on Activity and Stability of Proteases from Bacillus Sp. Produced by Submerged Fermentation JO - International Journal of Advanced Biological and Biomedical Research JA - IJABBR LA - en SN - 2383-2762 AU - Otroshi, Behzad AU - Anvari, Masumeh AU - Shariarinour, Mehdi AD - Department of Microbiology, Sciences and research branch, Islamic Azad University, Rasht Iran AD - Department of Microbiology, Faculty of Sciences, Islamic Azad University, Rasht Branch, Rasht, Iran AD - Department of Microbiology, Sciences and research branch, Islamic Azad University, Rasht, Iran Y1 - 2014 PY - 2014 VL - 2 IS - 7 SP - 2283 EP - 2287 KW - Protease KW - Submerged fermentation KW - Enzyme Activity KW - Stabil DO - N2 - 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 was stable in a range of pH 7.0–10.0 and the effect of the inhibitors showed it to be possibly an alkaline protease. Stability studies revealed temperatures around 40–60 ◦C. Results: The activity was reduced in the presence of Co2+, Fe2+ and Zn2+ ions, while the presence of K+ resulted in a discreet increase in proteolytic activity. The enzyme presented good stability towards organic solvents. Organic solvents such as 2-ethyl-1-hexanol and oleyl alcohol enhanced the activity of enzyme. The enzyme presented good stability towards oxidizing agent. The crude enzyme preparation was compatible with commercial detergents, retaining their 50–60% activities. Conclusions: The results demonstrated the importance of submerged fermentation for the production of protease. UR - https://www.ijabbr.com/article_8001.html L1 - https://www.ijabbr.com/article_8001_faeefbaae8eaf2b6a555b2b97d514998.pdf ER -