Addendum to Issue 1-ENZITEC 2012 Cheese whey and passion fruit rind flour as substrates for protease production by Bacillus sp SMIA-2 strain isolated from Brazilian soil

作者：Barbosa Joao Batista; Gentil Natiele Oliveira; Ladeira Silvania Alves; Leal Martins Meire Lelis

来源：Biocatalysis and Biotransformation, 2014, 32(4): 244-250.

DOI：10.3109/10242422.2014.934363

• Bacillus sp.
• passion fruit peel flour
• protease
• sweet cheese whey
• thermophilic bacterium

Application of wastes from the food processing industry as carbon sources in enzyme production processes reduces the cost of production, and also helps in solving problems of their disposal. In this work, we demonstrated that sweet cheese whey, in combination with passion fruit rind flour, can be successfully used for the production of protease by Bacillus sp. SMIA-2, opening perspectives for the use of these agricultural byproducts as novel and cost-effective culture media for the production of protease. The maximum production of the enzyme was observed in a sweet cheese whey-based culture medium preparation (0.5%, w/v) containing 0.25% (w/v) passion fruit rind flour and supplemented with different metal salts at an initial pH of 7.5-8.0, incubated at 50 degrees C for 48 h. Studies on enzymatic characterization revealed that crude protease showed maximum activity at pH 9.0 and 70 degrees C. These characteristics presented by the protease produced by Bacillus sp. SMIA-2 could be very useful when thinking about biotechnological applications.

• 出版日期2014-8