Effects of physical factors on thermostable protease production by bacillus sp.

Rupheeny Argenan, (2013) Effects of physical factors on thermostable protease production by bacillus sp. [Undergraduate Final Year Project Report] (Submitted)

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Abstract

Protease is currently a significantly important group of enzymes in industrial scale. The aim of the study is to optimize the cultural conditions for protease production by Bacillus sp. Five physical factors were analysed and they were inoculum size, incubation time and temperature, pH and agitation rate. Firstly, both the extracellular and intra-cellular protease were analysed for higher enzyme activity and extracellular protease was extracted more. As a result, optimal protease activity occurred at 19.889 U/ml for inoculum size of 8%, 28.889 U/ml for 16 hours of incubation time, 31.333 U/ml for 150 rpm of agitation rate, 33.444 1 U/ml of 50°C of incubation temperature and 57.111 U/ml for pH 9. In a nutshell industries will gain economical benefits using these results of optimum physical factors in bulk productton of protease.

Item Type: Undergraduate Final Year Project Report
Faculty: Faculty of Agro - Based Industry
Depositing User: En. Wahyudi Yusra Zulfin
Date Deposited: 28 Apr 2015 12:37
Last Modified: 16 Feb 2017 02:19
URI: http://umkeprints.umk.edu.my/id/eprint/3573
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