of extracellular protease in submerged fermentation by
Health High School, Siirt University, TR-56100 Siirt –
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Submerged fermentation; SD, standard deviation.
Accepted 7 October, 2011
The various nutrients belonging to carbon, nitrogen and
amino acid sources, were investigated in terms of their
effect on the production of extracellular protease by
Comparison with the control in media containing all the
resulted in a decrease in
while there was significant increase in enzyme yield in the
case of the supplementation complex carbon source such as
wheat flour and rice flour. Urea and
were the best organic and inorganic nitrogen sources,
respectively. Among the amino acid sources tested,
L-phenylalanine, L-cysteine, glycine and L-valine favored
the production, respectively. FeSO4, ZnSO4
and CuSO4 completely repressed protease
production. Maximum protease production (10738.2±44.2 U/mg)
was obtained in a medium containing 0.1% MgSO4 in
24 h 37°C.
ATCC 12759, protease,
submerged fermentation, enzyme production