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2015•African Journal of Microbiology ResearchOpen access

Optimization of bioprocess for enhanced production of alkaline protease by a Bacillus subtilis SHmIIIa through Plackett-Burman design

S Chandra, P Pallavi, S Anuradha B, Ram Reddy S

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Abstract

Optimal conditions for the maximum production of alkaline protease by Bacillus subtilis SHmIIIa were evaluated by Plackett-Burman design. Nine process parameters namely, pH, temperature, agitation, inoculum, glucose, peptone, KH2PO4, FeSO4 and tween 20 at two levels were selected for the design. Out of nine selected parameters, six parameters (pH 9.75, agitation 225 rpm, inoculum 3.5%, glucose 5.5 g/L, peptone 3.5 g/L and KH2PO4 1.5%, have shown significant influence on alkaline protease production. Optimization has resulted in spectacular enhancement in alkaline protease yield from 966 to 36000 EU/mg/ml with 37.26 fold increase. Key words: B. subtilisSHmIIIa, alkaline protease, optimization, design of experiments, Plackett-Burman Design.

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Optimal conditions for the maximum production of alkaline protease by Bacillus subtilis SHmIIIa were evaluated by Plackett-Burman design. Nine process parameters namely, pH, temperature, agitation, inoculum, glucose, peptone, KH2PO4, FeSO4 and tween 20 at two levels were selected for the design. Out of nine selected parameters, six parameters (pH 9.75, agitation 225 rpm, inoculum 3.5%, glucose 5.5 g/L, peptone 3.5 g/L and KH2PO4 1.5%, have shown significant influence on alkaline protease production. Optimization has resulted in spectacular enhancement in alkaline protease yield from 966 to 36000 EU/mg/ml with 37.26 fold increase. Key words: B. subtilisSHmIIIa, alkaline protease, optimization, design of experiments, Plackett-Burman Design.

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Available abstract

Optimal conditions for the maximum production of alkaline protease by Bacillus subtilis SHmIIIa were evaluated by Plackett-Burman design. Nine process parameters namely, pH, temperature, agitation, inoculum, glucose, peptone, KH2PO4, FeSO4 and tween 20 at two levels were selected for the design. Out of nine selected parameters, six parameters (pH 9.75, agitation 225 rpm, inoculum 3.5%, glucose 5.5 g/L, peptone 3.5 g/L and KH2PO4 1.5%, have shown significant influence on alkaline protease production. Optimization has resulted in spectacular enhancement in alkaline protease yield from 966 to 36000 EU/mg/ml with 37.26 fold increase. Key words: B. subtilisSHmIIIa, alkaline protease, optimization, design of experiments, Plackett-Burman Design.

Key concepts: Plackett–Burman design, Alkaline protease, Bacillus subtilis, Chemistry, Protease, Bioprocess, Response surface methodology, Food science

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