EFFECTS OF CULTURE CONDITIONS ON GROWTH AND PROTEASE PRODUCTION BY Virgibacillus STRAIN T1.6 ISOLATED FROM SHRIMP PASTE

DOI: 10.18173/2354-1059.2023-0070

Tóm tắt

A protease producing bacterium strain T1.6 isolated from shrimp paste was investigated in this study. The strain T1.6 was a Gram-positive, aerobic, spore forming, and rod-shaped bacterium. The analysis of 16S rRNA sequences demonstrated that this strain belonged to the genus Virgibacillus. The effect of culture conditions such as NaCl concentration, pH, and temperature on growth and protease production through shake-flask culture was investigated. Maximum protease activity of 83 IU/mL was obtained after 36 h of cultivation in LB medium containing 2.5% NaCl at 30 oC and pH 7.0. The protease activity obtained in this study by strain Virgibacillus sp. T1.6 was higher than that obtained by other Virgibacillus species isolated from shrimp paste. Bacterial strain Virgibacillus sp. T1.6 could be a potential producer for the industrial production of protease.