International Journal of Nutrition and Food Sciences

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Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia

Received: 08 March 2015    Accepted: 19 March 2015    Published: 23 March 2015
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Abstract

Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.

DOI 10.11648/j.ijnfs.20150402.25
Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 2, March 2015)
Page(s) 234-239
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Cheese, Clear Zone, Enzyme, Proteases, Screening of Bacteria

References
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[3] Bhaskar N, Sudeepa ES, Rashmi HN, Selvi AT (2007). Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresour. Technol. 98: 2758-2764.
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[12] Haq I, Mukhtar ZA, Riaz N (2004). Protease biosynthesis by mutant strain of Penicillium griseoroseum and cheese formation. Pakistan J. Biol. Sci. 7: 1473–1476.
[13] Holt JG, Krieg NR, Sneath PHA, Stately JT, Williams ST (1994). Bergey’s manual of determinative bacteriology 9th ed. Williams and Wilkins: Baltimore.
[14] Jellouli K, Bougatef A, Manni L, Agrebi R, Siala R, Younes I, Nasri M (2009). Molecular and biochemical characterization of an extracellular serine-protease from Vibrio etschnikovii. Microbiol. Biotechnol. 36: 939-948.
[15] Muthulakshmi C, Gomathi D, Kumar DG, Ravikumar G, Kalaiselvi M, Uma C (2011). Production, Purification and Characterization of Protease by Aspergillus flavus under Solid State Fermentation. Jordan Journal of Biological Sciences 4(3): 137-148.
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[17] Oyeleke SB, Oduwole AA (2009). Production of amylase by bacteria isolated from a cassava dumpsite in minna, Nigerstate, Nigeria. African Journal of Microbiology Research 3(4): 143-146.
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Author Information
  • Department of Biology, College of Natural and Computational Sciences, Dilla University, Dilla, Ethiopia

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    Fekadu Alemu. (2015). Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia. International Journal of Nutrition and Food Sciences, 4(2), 234-239. https://doi.org/10.11648/j.ijnfs.20150402.25

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    Fekadu Alemu. Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia. Int. J. Nutr. Food Sci. 2015, 4(2), 234-239. doi: 10.11648/j.ijnfs.20150402.25

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    AMA Style

    Fekadu Alemu. Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia. Int J Nutr Food Sci. 2015;4(2):234-239. doi: 10.11648/j.ijnfs.20150402.25

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  • @article{10.11648/j.ijnfs.20150402.25,
      author = {Fekadu Alemu},
      title = {Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {2},
      pages = {234-239},
      doi = {10.11648/j.ijnfs.20150402.25},
      url = {https://doi.org/10.11648/j.ijnfs.20150402.25},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20150402.25},
      abstract = {Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.},
     year = {2015}
    }
    

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    T1  - Isolation and Screening of Protease Enzyme Producing Bacteria from Cheese at Dilla University, Ethiopia
    AU  - Fekadu Alemu
    Y1  - 2015/03/23
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    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
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    EP  - 239
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150402.25
    AB  - Enzymes are biological catalysts that facilitate the conversion of substrates into products by providing favorable conditions that lower the activation energy of the reaction. An enzyme may be a protein or a glycoprotein and consists of at least one polypeptide moiety. Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The current study was focused on the screening of protease enzyme producing bacteria from dairy product of cheese at Dilla University. Cheese sample was collected from Dilla town market. The proteases enzyme production bacteria were screened on milk agar plate through spread plate method. As the result, certain bacteria were screened for protease enzyme production as well as were confirmed on milk agar medium. Almost all isolated (35 isolate) of bacteria from cheese food stuff were had a potential in the production of protease enzyme which help for various activities. Therefore, all isolate had a promising potential for production proteolytic enzyme which are used in industries and the other sectors.
    VL  - 4
    IS  - 2
    ER  - 

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