Effect of physical parameters, carbon and nitrogen sources on the production of alkaline protease from a newly isolatedBacillus pseudofirmus SVB1

The effect of process physical parameters (initial pH of the medium, temperature and rpm of the shaking incubator) on the production of alkaline protease from a newly isolatedBacillus pseudofirmus SVB1 was studied using central composite design technique. The individual optimum levels of initial pH of the medium, temperature and rpm of the shaking incubator were found to be 9.2, 27.3 °C and 195, respectively for the production of alkaline protease (specific activity, u/mg of protein) and 11, 28.9 °C and 210, respectively for cell growth. By applying multiresponse analysis method of generalized distance approach for production and growth, the optimal levels were found to be 9.9, 28.1 °C and 202, for initial pH of the medium, temperature and rpm of the shaking incubator, respectively. After optimization, the production of alkaline protease and cell growth were enhanced by 36.23 and 44.29%, respectively. Also, the various nutritional parameters, which have significant effect on the production of alkaline protease, are delineated in the present study. Alkaline protease production was found to be influenced by media components,viz., types of C/N source and presence of metal ions. Finally an overall 6.2 fold increase in the production was achieved using casein as both carbon and nitrogen source.