Date Received: 02-08-2017
Date Accepted: 01-09-2017
Date Published: 06-08-2025
##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2017.15.8.
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Selection, Identification of Bacillus spp. Producing Protease, and Determination of Enzyme Thermostability
,
Nguyen Van Giang
Keywords
Bacillus spp., thermostable protease, identification, thermostability
Abstract
In this study, 180 Bacillus strains isolated from Chilli sources, cow rumens, pig small intestine, fermented milk, dairy industry effluent, soil have been used to determine protease activity. The data indicated that there were totally 124 strains producing extracellular protease, in which proteases from NT1.8 and NT3.9.3 isolated from dairy industry effluent were highest activity 423U/l and 274.7U/l, respectively. The evalutation of thermal stability showed that protease produced by NT 1.8 remained 80% after 2 hours incubation of enzyme at 50oC and remained 78% after enzyme incubation at 55oC for 30 min. Meanwhile, the activity of protease from strain NT 3.9.3 reduced dramatically after pre-treatment at 50 and 55oC. Strain NT1.8 was identified to be Bacillus amyloliquefaciens NT1.8 based on the comparison of sequence encoding for 16rRNA gene.
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