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Bacillus subtilis is both a model organism for basic research and an industrial workhorse, yet there are major gaps in our understanding of the genomic heritage and provenance of many widely used strains. Readbag users suggest that Sporeformers as Human Probiotics: Bacillus, Sporolactobacillus, and Brevibacillus is worth reading. The file contains 10 page(s) and is free to view, download or print. Gelatin was used as the substrate in nutrient agar medium for screening and showed the maximum zone of activity (2. Under submerged fermentation conditions, a high level of protease production was found at 4. The presence of galactose and peptone in the medium enhanced enzyme production by 0. Thus, such additions can augment protease production and their application in various industries. Keywords. Bacillus subtilis; Thermostable protease; Zone of inhibition; Non- proteolytic bacteria. Introduction. Microorganisms are known to play a vital role in technology for the production of intracellular and extracellular enzymes on an industrial scale . For maximum yield, selected organisms are grown in fermenters under optimum conditions and can be further used to make products such as cheese, bread, wine and beer . Most reactions inside living cells require enzymes, which act as catalysts and are essential for life . Proteases are the main enzymes produced from microbial sources, of which only few are recommended as commercial producers. It is a rod- shaped organism, which can form a tough, protective endospore and can withstand extreme environmental conditions. Bacillus species are obligate aerobes or facultative anaerobe and include both free- living and pathogenic species . In view of their wide application in various industries, protease enzymes occupy an important position . These proteases are the single class of enzymes widely used in detergents, pharmaceuticals, leather and the food and agriculture industries . Proteases are important components of biopharmaceutical products such as contact lens cleaners and enzymatic debriders . Proteolytic enzymes support the natural healing process in local management of skin ulceration by efficient removal of necrotic material . Hyperactive strains are being sought for use in different industries . Conversion of wastes into useful biomass by microorganisms and their enzymes is a new trend, and new protease- producing microorganisms and perfected fermentation technology are needed to meet the ever- growing demand for this enzyme . The aim of the present study was to purify and characterize alkaline protease from B. Materials and methods. Microorganism and culture conditions. Soil samples were collected from side roads near Armats Biotek Institute in Chennai. Serial dilutions of the samples were made up to 1. The colonies were identified as B. History of Natto and Its Relatives - Page 1. A Chapter from the Unpublished Manuscript, History of Soybeans and Soyfoods, 1100 B.C. Identification of Bacillus Species Isolated From Ropey Breads Both With Classical Methods And API Identification Kits 202 economic losses as well as possible food-borne illness risks, and is caused by Bacillus species (Bailey. Altmetric: 10; Views: 5,052; More detail. Not so simple, not so subtle: the interspecies competition between Bacillus simplex and Bacillus subtilis and its impact on the evolution of biofilms. Proteases have characteristics of biotechnological interest and have thus become important industrial enzymes. We report the production of thermostable protease and its characterization in Bacillus species, which is a. Colonies were subcultured and maintained to obtain a pure culture on nutrient agar plates, which was transferred to a medium (p. H 8. 0) containing 1% glucose, 0. KH2. PO4, 1% Na. 2CO3, 0. Mg. SO4. Substrate screening and qualitative assay of protease. Gelatin was used as the substrate in nutrient agar medium. The culture was streaked in a straight line and incubated at 3. After 1. 2 h, the plates were flooded with 1. Hg. Cl. 2 solution in 2. HCl for 5 min. Substrate gelatin at 1% (w/v) was then added to nutrient agar medium, sterilized and poured into Petri plates. Wells were made with a sterile cork borer, and 1. After 1. 2 h, enzyme activity was visualized as clear zones around the wells due to hydrolysis of substrates in the presence of indicator solution, and the diameter of the proteolytic zone was measured. Shake flask fermentation with selected medium. Alkaline protease was produced in an optimized production medium of p. H 8. 0 containing 1% galactose, 0. KH2. PO4, 1% Na. 2CO3 and 0. Mg. SO4. Shaker fermentations were carried out at 3. At the end of the fermentation period, the whole culture broth was centrifuged at 5. Effect of incubation time on protease production. The optimized protease production medium was prepared in six 1. L conical flasks, into which 1% B. Every 1. 2 h, each flask was filtered, followed by centrifugation at 5. The culture filtrate solution obtained was used to assay protease by qualitative and quantitative methods. Effect of carbon and nitrogen sources on protease production. The effect of carbon and nitrogen sources for protease production was determined with simple and complex carbon sources (sucrose, maltose, xylose, galactose and starch) instead of dextrose and with peptone, ammonium nitrate, ammonium sulphate, urea and ammonium chloride as the nitrogen source instead of yeast extract. Each source was used at a concentration of 1% (w/v) and 0. Protease yield was determined after 7. After production, the yield was estimated quantitatively. Separation and purification of protease. The culture was harvested after 2 days’ growth at room temperature. The crude enzyme preparation was subjected to ammonium sulphate precipitation, and the harvested culture was filtered through Whatman no. REMI C- 2. 4BL) at 5. Ammonium sulphate was added slowly to the cell- free culture filtrate at 7. The precipitated protein was separated by centrifugation at 5. L phosphate buffer, p. H 7, dialysed and stored. This source of crude enzyme was used for further enzyme characterization. At each step, the protease activity and total protein content were measured in an ultraviolet spectrophotometer. Bacillus; Bacillus subtilis, Gram stained: Scientific classification; Domain: Bacteria: Division: Firmicutes: Class: Bacilli: Order: Bacillales: Family: Bacillaceae: Genus: Bacillus Cohn, 1872: Species; B. Chemical and Technical Assessment Xylanases 63rd JECFA 2 (5) 3 Manufacturing 3.1 Bacillus subtilis production strains B. Descarga fiable para Windows (PC) de CutePDF Writer 3.1. Descarga libre de virus y 100 % limpia. 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