Enhancement of Alkaline Protease Production Using Process Factors

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Daliri, Zeinab | 2020

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Type of Document: M.Sc. Thesis
Language: Farsi
Document No: 52595 (06)
University: Sharif University of Technology
Department: chemical and petroleum engineering
Advisor(s): Roostaazad, Reza
Abstract:
In this research, we have studied optimization of culture medium and process factors for high alkaline protease production from Bacillus subtilis ATCC 6633 for detergent usage. Five parameter soy bean meal, initial pH, agitation rate, MgSO4, CaCl2 were selected for more studies. At first, one-factor-at-a-time method was applied to investigate effect of each factor separately. Then, optimum condition for maximum protease production was achieved using Minitab software Box-benhnken procedure. According to results, high protease production was seen in soy bean meal, 35 (g/L); MgSO4, 1 (g/L); CaCl2 , 1.5 (g/L); initial pH, 7; agitation rate, 150; inoculum ratio, 12% (v/v). The activity of the protease produced from this medium is 6.343 higher than the primary culture. Eventually, using the optimum conditions obtained in the flask, the time production of alkaline protease in the 30-liter fermenter decreased by 22.7% compared to flask, which is important in industrial production of enzyme with reduced cost and energy consumption
Keywords:
Alkaline Protease ; Aeration ; PH ; Optimization ; Calcium Chloride ; Magnesium Sulphate ; Soybean Meal

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