Please use this identifier to cite or link to this item:
|Title:||Biosynthesis of protease from Lactobacillus paracasei: Kinetic analysis of fermentation parameters|
|Abstract:||Fifteen strains of Lactobacillus species, isolated from different samples of curd were screened for their ability to produce more extracellular protease. The proteolytic activities of these strains based on casein hydrolysis showed a variation of 1.26-5.80 U ml-1, with Lactobacillus IH8 showing the maximum activity and was identified as L. paracasei. Different cultural conditions for enhanced production of protease by L. paracasei were optimized. The optimal conditions for production of the enzyme were an incubation temperature of 35ºC and a medium pH of 6.0. The maximum proteolytic activity of L. paracasei (7.28 Uml-1) was achieved after 48 h of cultivation. The kinetic parameters such as product yield (Yp/x), growth yield (Yx/s), specific product yield (qp) and specific growth yield (qs) coefficients also revealed that the values of experimental results were kinetically significant.|
|Appears in Collections:||IJBB Vol.43(6) [December 2006]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.