Bu çalismada, kati faz fermantasyonu ile Bacillus subtilis RSKK96'dan ekstrasellüler alkalin proteaz üretimi incelenmistir. Enzim üretimi için farkli tarim atiklari substrat olarak kullanilmistir. Tarim atiklari arasinda mercimek kabugu proteaz üretimini (3937.0 U/mg) desteklemistir. Üretim parametleri inkübasyon zamani 120 saat, ekstraksiyon medyumu %1 triton-X100, baslangiç nem içerigi %30, baslangiç pH 9.0 olarak optimize edilmistir. Arabinoz, içeren ortamda yüksek alkalin proteaz üretimi gerçeklesmistir, bunu laktoz, galaktoz ve fruktoz izlemistir. Farkli azot kaynaklari arasinda et özütü alkalin protez üretimini en iyi sekilde indüklemis iken diger azot kaynaklari enzim üretimini baskilamistir. Metal tuzlari arasinda $FeSO _4.7H _2O$ ve $MgSO _4.7H _2O$ proteaz üretimini arttirmistir. En yüksek enzim üretimi (5759.2 U/mg) 1000 mL fermantasyon ortaminda gerçeklesmistir.
The production of extracellular alkaline protease by producing Bacillus subtilis RSKK96 was studied with solid state fermentation (SSF). Different agro residues as substrate were studied for enzyme production. The highest enzyme production was expressed with lentil husk as units per mass of dry substrate (3937.0 U/mg). Production parameters were optimized as incubation time 120 h, extraction medium Triton-X100 1%, initial moisture content 30%, initial pH 9.0. The high level of alkaline protease was obtained in the medium containing arabinose followed by lactose, galactose, and fructose. Among various nitrogen sources, beef extract was found to be the best inducer of alkaline protease, while other nitrogen sources repressed enzyme production. Among metal salts $FeSO _4.7H _2O$ and $MgSO _4.7H _2O$ was found to increase protease production. The maximum enzyme production (5759.2 U/mg) was observed with lentil husk in 1000 mL of fermentation medium volume.
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