Production of Milk Clotting Aspartic Protease from Bacterial Species Isolated from Dumping Site of Mehmood Booti, Lahore
Open Access
- 30 June 2022
- journal article
- Published by CrossLinks International Publishers in MARKHOR (The Journal of Zoology)
Abstract
Food and dairy industries play a very important role in the economy of every country. Aspartic proteases are important enzyme of dairy industry and is used in cheese making. Previously main sources of protease enzyme were plants, animal or fungi, but due to increased demand globally they are now mostly isolated from bacteria. Objectives: To isolate the milk clotting bacteria from the soil collected from dumping site of Mehmood Booti and produce aspartic protease from them. Methods: Soil sample was collected from Mahmood Booti dumping site near ring road, Lahore. After serial dilutions, sample was inoculated on nutrient agar plates. After 24 hours at 37°C temperature, opaque, round and cream-colored colonies were observed which were sub cultured in LB agar. From there colonies were grown on selective medium made of K2HPO4, (NH4)2 HPO4, casein, MgCl2, yeast extract and agar. After incubation, a colony with clear zone was selected and grown in LB broth for enzyme production. After incubation, broth was centrifuged and supernatant was isolated. While performing protease assay, 3 mL of 5% TCA was added in the mixture. Results: The mixture remained clear which depicted the hydrolysis of casein by protease. While the test tube containing water as blank showed precipitation of casein after the addition of TCA because in this enzyme was not present. Conclusions: This shows that the isolated bacteria had the ability to produce protease which was evident from the protease activity assay and that such bacteria are abundant in dumping siteKeywords
This publication has 14 references indexed in Scilit:
- Isolation and Characterization of Protease Producing Bacillus Species from Soil of Dairy IndustryInternational Journal of Current Microbiology and Applied Sciences, 2017
- Production, optimization and partial purification of protease fromBacillus subtilisJournal of Taibah University for Science, 2015
- Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineeringDairy Science & Technology, 2013
- Aspartic proteinases from Mucor spp. in cheese manufacturingApplied Microbiology and Biotechnology, 2010
- Introduction to the Aspartic Proteinase FamilyPublished by Wiley ,2010
- Laccase applications in the forest products industry: A reviewEnzyme and Microbial Technology, 2008
- Aspartic Proteases Used in Cheese MakingPublished by Springer Science and Business Media LLC ,2007
- Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentationProcess Biochemistry, 2005
- Rennets: General and Molecular AspectsCheese: Chemistry, Physics and Microbiology, 2004
- The aspartic proteasesScandinavian Journal of Clinical and Laboratory Investigation, 1992