Acidic protease enzyme manufacturer of marine origin Bacillus sp. isolation, enzyme production, characterization and biotechnological opportunities of strains

In this study, Bacıllus sp. strain was isolated from seawater in Adana/Karataş region. Bacteria's reproduction and enzyme producing abilities in solid growth medium that consist of KAZEIN substrain were analyzed. Optimum pH and optimum temperature levels were determined for Bacıllus sp. SG-11 strain's enzyme production. In the next phase, partially purified enzyme's characterization was conducted and its usage opportunities were researched. Partially purified enzyme performed its optimum activity at 70ᵒC pH 5.0. Enzyme preserved its activity at %92 rate between pH 5.0 and 6.0. It was observed that the enzyme was active over 96% between 20ᵒC and 150ᵒC. At different NaCI concentrations, between 3% and 4%, enzyme activity was over 97%. Enzyme presented 99% to 118% activity at the existence of EDTA, CoCl, SDS, Urea, PMSF, β-merkaptoetanol, CaCl₂, ZnCl, H₂O₂ , Triton-X-100. As for the washing performance, it presented almost 100% effect for tomato sauce + butter, baby formula, blood, chocolate and ketchup stains when used as detergent additive. In TLC analysis, protease enzyme caseum was hydrolyzed to L-sistin, L-Glisin, Prolin and Tyrozine aminoacids. Keywords: Protease, Bacillus sp., SG-11, Asidic, Mesophyll, TLC