Microbial alkaline proteases: Optimization of production parameters and their properties

Abstract

Proteases are hydrolytic enzymes capable of degrading proteins into small peptides and amino acids. They account for nearly 60% of the total industrial enzyme market. Proteases are extensively exploited commercially, in food, pharmaceutical, leather and detergent industry. Given their potential use, there has been renewed interest in the discovery of proteases with novel properties and a constant thrust to optimize the enzyme production. This review summarizes a fraction of the enormous reports available on various aspects of alkaline proteases. Diverse sources for isolation of alkaline protease producing microorganisms are reported. The various nutritional and environmental parameters affecting the production of alkaline proteases in submerged and solid state fermentation are described. The enzymatic and physicochemical properties of alkaline proteases from several microorganisms are discussed which can help to identify enzymes with high activity and stability over extreme pH and temperature, so that they can be developed for industrial applications.

Formulation of culture media using fish scale bioconversion

“…17 A parameter that strongly influences the production of enzymes in microorganisms and the transport of several components be through the cell membrane is the pH. 18 The hydrolysis of keratin is generally accompanied by an increase in the pH of the culture medium. The tendency for an increased pH in the culture medium is a result of the production of ammonia from amino acid deamination and peptides from keratin degradation.…”

Purification, Characterization and De-Staining Potentials of a Thermotolerant Protease Produced by Fusarium oxysporum

“…Fungi produce a wide variety of proteolytic enzymes depending on the specie and the environment, with filamentous fungi having potentials to grow and produce enzymes under varying environmental and physiological conditions [6]. Some of these factors such as production time course, metallic ions, surfactants, inhibitors, pH and temperature, utilizing a wide variety of substrates as nutrients are important in characterization of fungal proteases [2].…”

Enhanced production of alkaline protease from novel bacterium Bacillus cereus GVK21 under submerged fermentation

“…Proteases are highly complex group of hydrolytic enzymes and occupy a pivotal status with regard to their medicinal and industrial applications (El-Bakry et al, 2015). Proteases are produced by a wide range of sources (Sharma et al, 2017). The majority of commercially available enzymes are obtained from microbial origin (Raj et al, 2012).…”