2014•Food ScienceRequires access

Optimization of Fermentation Conditions for Production of Neutral Protease by Bacillus subtilis 10075

Yin Liu

Abstract

The medium components and culture conditions for Bacillus subtilis 10075 were optimized by single-factor and orthogonal array design methods to increase the production of neutral protease. The results showed that the optimized medium consisted of 8.0% maltose, 4.0% peptone and 0.08% MgSO4, and the optimized culture conditions were 37 ℃, 7.0 and 42 h for temperature, initial pH and time, respectively. The activity of neutral protease after optimization was increased from 98.36 to 353.45 U/mL.

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Key concepts: Bacillus subtilis, Neutral protease, Protease, Fermentation, Maltose, Chemistry, Food science, Enzyme