Print version ISSN 0100-4042
LADEIRA, Silvania Alves et al. Protease production using agroindustrial residues by thermophilic Bacillus sp in submerged fermentation: optimization of the culture medium using an experimental design approach. Quím. Nova [online]. 2010, vol.33, n.2, pp.324-328. ISSN 0100-4042. http://dx.doi.org/10.1590/S0100-40422010000200018.
Thermophilic Bacillus sp. SMIA-2, produced protease when grown on apple pectic, whey protein and corn step liquor medium, whose concentration was varied from 3 to 10 gL-1, according to the central composite design 23. The experiments were conducted in shaker, at 50 °C, 150 rpm and initial pH 6.5. The results revealed that the culture medium affected both, cell growth and enzyme production. After graphical and numerical optimization procedure, the enzyme production reached its maximum value at 30 h fermentation, reaching, approximately, 70 U protein mg-1, suggesting that this process was partially associated to the growth.
Keywords : protease; Bacillus sp.; fermentation.