Optimization of Process Parameters for Production of Alkaline Protease by OVAT Method Using Isolated Strain Alternaria alternata TUSGF1

Abstract

Aim: The current study aimed at studying the optimum fermentation conditions and nutritional conditions for alkaline protease production by submerge fermentation using Alternaria alternata TUSGF1, isolated from poultry farm soil. Study Design: The results of environmental and nutritional parameters for protease production by OVAT method was analyzed by origin 6.1 software. Place and Duration of Study: Department of Food technology and Biochemical Engineering, Jadavpur University, Kolkata, West Bengal, India between March 2017 and May 2017. Methodology: A protease producing microorganism was isolated from a poultry farm soil and identified as Alternaria alternata TUSGF1. Various environmental and nutritional process parameters such as volume of medium, fermentation time, temperature, age of inoculums, agitation and carbon sources and nitrogen sources were standardized for the maximum yield of alkaline protease. Results: The optimum conditions of protease activity was 30°C at volume of medium 60 ml with 7 days age of inoculum in the medium containing 168 h of incubation and 120 rpm agitation rate. Peptone, casien, skimmed milk, urea and yeast extract were good nitrogen sources whilst maltose, fructose, starch, and sucrose were appropriate for enzyme production by submerge fermentation. Conclusion: Alkaline protease production by a newly isolated Alternaria alternata TUSGF1 from poultry farm soil was studied in shake flask conditions by submerge fermentation. It was established that the optimum protease production was recorded at 30°C, 60 ml volume of medium leaves and incubation time of 168 h. The best carbon and nitrogen sources for protease production were fructose and casein, respectively.