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International Journal of Applied Research
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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 8.4

International Journal of Applied Research

Vol. 4, Issue 7, Part C (2018)

Isolation of protease producing bacteria from spoiled food and extraction of protease enzyme

Author(s)
Shreyasi Chakrabarti, Nidhi Tiwari, Pratik Khule, Shreya Marar, Shivani Kakkar and Annika Durve Gupta
Abstract
Proteolytic enzymes are omnipresent and found in almost all living organisms. The protease enzyme producing bacteria are explored to achieve high quality industrial grade enzyme to produce various products. A total of five bacterial isolates, having protease producing ability, were isolated from different fermented food samples. Of these, three bacterial isolates showing optimum proteolytic activity were selected for further characterization by quantitative enzymatic assay method. Various growth parameters like effect of pH, temperature, etc on enzyme activity were studied. These isolates were identified on the basis of their morphological and biochemical features. The protease enzyme was extracted from the bacterial isolates and their enzymatic activity was estimated which were found to be maximum at neutral and alkaline pH. The crude protease enzyme was used for various application viz. digestion of milk and egg proteins, removal of stains etc. These protease extracts could be used for various profitable commercial applications.
Pages: 141-146  |  360 Views  19 Downloads
How to cite this article:
Shreyasi Chakrabarti, Nidhi Tiwari, Pratik Khule, Shreya Marar, Shivani Kakkar, Annika Durve Gupta. Isolation of protease producing bacteria from spoiled food and extraction of protease enzyme. Int J Appl Res 2018;4(7):141-146.
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International Journal of Applied Research