Influence of Several Bacillus Co-fermentation on Protease Activity

[Objective]The research aimed to study the influence of several Bacillus co-fermentation on protease yield. [Method]Four Bacillus sp. who were capable to produce protease were adopted. Through pairwise compatibility fermenting or three strains of fermentation cultivation compatibility,the protease activities were determined together with single strains of fermented products. [Result] Bacillus subtilin,Bacillus natty,Bacillus licheniformis and Bacillus cereushave all possessed production protease ability. The highest protease activity was achieved when fermentation with Bacillus subtilin and Bacillus natty after 48 h. [Conclusion]Appropriate co-fermentation could significantly improve the protease production activity.