Optimization of fibrinolytic protease production from Bacillus subtilis I-2 using agro-residues

Citations of this article
Mendeley users who have this article in their library.


The aim of this work was to study the production of fibrinolytic protease by Bacillus subtilis I-2 on agricultural residues. Molasses substantially enhanced (63%) protease production (652.32 U/mL) than control (398.64 U/mL). Soybean meal supported maximum protease production (797.28 U/mL), followed by malt extract (770.1 U/mL), cotton cake (761.04 U/mL), gelatin (742.92 U/mL) and beef extract (724.8 U/mL). Based on the Plackett-Burman designed experiments, incubation time, soybean meal, mustard cake and molasses were identified as the significant fermentation parameters. Ammonium sulfate precipitation and DEAE sephadex chromatography resulted 4.8-fold purification of protease. Zymography showed the presence of three iso-forms in the partially purified protease preparation, which was confirmed by the SDS-PAGE analysis (42, 48, 60 kDa). Protease exhibited maximum activity at 50oC and at pH 8.0. Significant stability was observed at 30-50°C and at pH 7.0-10.0. Mg2+, Zn2+, Co2+, Ca2+, Mn2+ and Cu2+ , EGTA, EDTA and aprotinin severely decreased the enzyme activity.




Bajaj, B. K., Singh, S., Khullar, M., Singh, K., & Bhardwaj, S. (2014). Optimization of fibrinolytic protease production from Bacillus subtilis I-2 using agro-residues. Brazilian Archives of Biology and Technology, 57(5), 653–662. https://doi.org/10.1590/S1516-8913201402132

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free