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Affect on Several Control Strategies of A Model for Malaria in an Endemie Region Like Bangladesh

Bangladesh Council of Scientific & Industrial Research
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  • Medical Sciences
  • Mathematical Modeling
  • Endemic Region And Sis Model
  • Biology


Fill 3151(9):Fill 3151(9).qxd.qxd Available online at Bangladesh J. Sci. Ind. Res. 47(1), 69-76, 2012 Protease Production from UV Mutated Bacillus subtilis M. G. Sher*, M. Nadeem, Q. Syed, M. Irfan and S. Baig Food and Biotechnology Research Centre, PCSIR Labs, Complex, Lahore-54600, Pakistan Abstract UV mutation of the strain has significant contributation to enhance the yield of protease enzyme from Bacillus subtilis bacteria under the cultivation conditions in submerged fermentation. The fermentation medium used for the production of protease composed of carbon sources 1%, organic 1% or inorganic nitrogen sources 0.5% , K2HPO4 0.2 %, CaCl2 0.04% and MgSO4 0.02 % by mutated Bacillus sub- tilis G-4 under the optimum parameters which are important to induce the mutated strain to produce high units of the protease, which were temperature 37.5 oC, pH 9, inoculum size 3 % v/v, glucose 1% as carbon source and peptone 1% as nitrogen source were give the maxi- mum 455.25 + 1.66 units of protease. The results of stability studies revealed that protease of B. subtilis G-4 was stable over a broad range of temperature (30 to 60 oC) and pH (8 to 12). However, maximum activity (155.45U/ml) was observed at temperature 50oC and pH 10. These characteristics render its potential use in detergent industries for detergent formulation. Key words : Protease, UV mutation, B. subtilis, Parameters Introduction Proteases are one of the industrially most important enzymes. Proteases constitute a large and complex group of enzyme which differ in properties such as specificity, active site and catalytic mechanism, pH, temperature optima and stability profile (Sandya et al., 2004). Proteases are wide spread in nature such as plants, animals and microorganisms (Rao et al., 1998). Microbial proteases can be produced from bacteria, fungi and yeast through submerged and solid- state fermentation (Kumar and Takagi, 1999, (Anwar and Saleemuddin, 2001) and (Haki an

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