Protease enzymes are ubiquitous in nature and usually found in all living organisms. The present study was conducted for screening bacteria with the ability to produce extracellular proteases. Attempts were made to isolate protease producing bacterial strains from soil samples of tannery wastes from Hazaribag, Bangladesh and subsequent partial characterization was performed. A number of biochemical assays was performed for presumptive identification of the bacteria. Subsequent molecular identification of bacterial isolates was performed using 16S rRNA sequence analysis, which revealed that the isolated bacterium R82 to be Bacillus subtilis. The protease enzyme activity was determined 60.50 U/mL. Further characterization showed that the enzyme produced from the bacteria was extracellular and alkaline protease in nature. The optimum reaction incubation time, pH and temperature were found to be 30 min, 8.0 and 50°C, respectively. Bacterial culture supernatant was used to carry out dehairing of leather (2ʹʹ×2ʹʹ), which was achieved in 24 h. The results showed that isolated bacterial strain could be employed for strain improvement towards commercial production of protease with a promise for dehairing in leather processing industries.Jahangirnagar University J. Biol. Sci. 7(1): 23-34, 2018 (June)
Alpha amylases (α-amylases) are one of the most imperative enzymes for producing simple sugar units from complex sugar molecules. Attempts were made to isolate amylolytic bacterial strains from soil samples of tannery wastes collected from Hazaribagh, Dhaka and subsequent partial characterization was performed. Bacterial isolates were primarily screened for α-amylase activity on starch agar medium. Based on microscopic and biochemical properties of isolates, α-amylase activity of bacterial isolates were determined to find out two best producers of the enzyme. Subsequent molecular identification of these two α-amylase producing bacterial isolates using 16s rRNA sequence analysis showed that isolates were Bacillus amyloliquefaciens and B. subtilis respectively. In submerged fermentation the B. amyloliquefaciens showed the highest activity (2.13 U/ml) while B. subtilis showed the second highest activity (1.89 U/ml). Characterization of the enzyme produced by B. amyloliquefaciens revealed that the maximum activity demonstrated at incubation time 25 min, pH 7.0 and temperature 50 0 C. This newly isolated B. amyloliquefaciens could be exploited for the industrial production of α-amylase with commercial implications.
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