Production of Alkaline Protease by Immobilized Cells of Alkalophilic <i>Bacillus</i> sp.

589-592Different materials viz. alginate, -carrageenan and polyacrylamide gels were examined for immobilization of whole cells of Bacillus sp. PE-11 and used for the production of alkaline protease. The effect of alginate concentration, incubation time and curing time on alkaline protease production and stability of biocatalyst were investigated. The immobilized cells of Bacillus sp. PE-11 in calcium alginate are more efficient for the production of alkaline protease with repeat batch fermentation for 9 days. </span

Response Surface Optimization of the Cultural Conditions for the Production of Alkaline Protease

868-875Bacillus sp (PE-11), the most potent producer of alkaline protease was used for the production of alkaline protease. Response surface methodology was used to achieve the optimization of the experimental conditions for the optimal production of alkaline protease. To study the proposed second-order polynomial model, the central composite experimental design with multiple linear regression was used to estimate the model coefficients of the five selected factors. These factors were considered to influence the optimization process. The best yields were obtained at pH of 8.0, 35oC, rpm 280, incubation time 72 h, and 7.5 per cent level of salt solution. This methodology was found to be very efficient and only 36 experiments were needed to assess these conditions. The model adequacy was very satisfactory, as the coefficient of determination was 0.93057

A Review on Microbial Alkaline Proteases

690-704Alkaline proteases are of considerable interest in view of their activity and stability at alkaline pH. This review, describes the proteases that can resist extreme alkaline environments produced by a wide range of alkalophilic microorganisms. Different isolation methods which enable the screening and selection of promising organisms for industrial production are discussed. The various nutritional and environmental parameters affecting the production of alkaline proteases are delineated. The production of proteases by free and immobilized whole cells is discussed. The purification, properties, and applications of these proteases are also discussed

The Effect of Cultural Conditions on the Production of Lipase by Fungi

123-127The important developments in industrial fermentation lead to the utilization of microbia: enzymes in different applications, especially hydrolytic enzymes. One of the import ant enzyme is lipase which hydrolyses fats and oil to fatty acids and glycerol. Selecled organisms A niger, A flavus. A japonicus and a fungi isolated from contaminated ghee belonging to the genus. Aspergillus were tested for the production of lipase on four different media by submerged fermentation technique. Various parameters like carbon source, nitrogen source, pH. Temperature, induction by lipids and Inoculum level etc ., were investigated to optimize the production of lipase. The enzyme activity with all optimum parameters was (34 U/mL) for A japonicus and (36 U/mL) for Isolated fungi

Optimization of Physical and Nutritional Parameters for Hyaluronidase Production by Streptococcus mitis

The effect of some physical and nutritional parameters were studied for the optimum production of extracellular enzyme hyaluronidase employing Streptococcus mitis MTCC*2695 by submerged fermentation. The effects of initial pH, incubation temperature and time, inoculum level and age of inoculum were studied. The maximum enzymatic activity was obtained with an initial pH 5.8, incubation temperature 37°, incubation time for 48 h and inoculum level 6% with inoculum age 24 h. The effect of different carbon and nitrogen sources and antibiotics were studied. The results indicated that sucrose and ammonium chloride showed the highest enzymatic activity among various carbon and nitrogen sources. Antibiotic clarithromycin showed strong inhibitory effect on hyaluronidase production

Optimization of Medium and Cultural Conditions for Neomycin Production using Response Surface Methodology

564-570Optimization of medium ingredients and cultural conditions for maximum neomycin production was carried out using a new species, Streptomyces marinensis. The C source (maltose), the N source (sodium glutamate) and the cultural conditions such as pH, temperature and agitation (rpm) were selected for optimization. Full factorial composite experimental design and response surface methodologies were used in the design of experiments and in the analysis of results. The optimum values for the tested variables for maximum neomycin production were: maltose, 51.67 g l-1, sodium glutamate, 12.36 g l-1, pH, 7.48, temperature, 30.6°C and agitation of the shake flask 174 rpm. The maximum neomycin production was 7815 mg l-1. This method was efficient; only 36 experiments were necessary to assess these conditions, and model adequacy was very satisfactory, as the coefficient of determination was 0.9448

Isolation of Phytoconstituent From Fruits of Gmelina Arborea Roxb

The plant Gmelina arborea Roxb. has been traditionally used in India for several medicinal purposes like anthelmintic, diuretic, antibacterial, antipyretic, antioxidant and antidiabetic. The aim of the present study is to isolate the phytoconstituent from ethanolic fruits extracts of G. arborea. The G. arborea plant materials are rich source of flavonoid compounds and are responsible for various pharmacological activities.&nbsp; The isolation of phytoconstituent was done from the ethanolic extract by the chromatographic method. The structure of the isolated compound was established on the basis of physical, chemical test and spectroscopic evidences such as IR, UV, H1 NMR and C13 NMR and MS. A flavonoidal structure was isolated from the ethanolic extract of the plant in mobile phase of 5 % methanol in ethyl acetate (1:4). The yellow colored compound which solubilizes in methanol, chloroform and n-hexane and water having melting point was 177°C. It could be concluded that isolated compound may be quercetin (5,7-dihydroxy-4 methoxy flavone) which may be responsible for various pharmacological activities of the plants

Optimization of process parameters for production of lipase in solid-state fermentation by newly isolated <i style="">Aspergillus</i> species

65-69 Of the 34 fungal species, isolated from a number of oily substrates, 9 exhibited lipase activity. AU 15, identified as Aspergillus sp., was found to be excellent lipase producer in submerged fermentation and was selected for solid-state fermentation (SSF). Among substrates like oil cakes of coconut, groundnut and sesame, wheat rawa, bombay rawa and soya beans (crushed), wheat rawa showed the highest lipase activity. The maximum enzyme yield (1934 U/g) was obtained with basal medium containing wheat rawa, olive oil and corn steep liquor, at 80% moisture content, pH 7.0 and 96 hrs incubation. </smarttagtype