Iranian Journal of Fisheries Sciences

en Research Article: Statistical optimization of culture medium for neutral protease production by Streptomyces sp. using sardine viscera Biotechnology Biotechnology پژوهشي Orginal research papers Proteases are the most important industrial enzymes and widespread in nature. In the present work, sardine waste (viscera) was used to optimize the protease production by newly isolated Streptomyces sp. strain. A comparative study of proteolytic activity was first carried out on a synthetic medium, sardine waste broth (in submerged fermentation), and powder of the same waste (in solid-state fermentation). The enzyme production media were optimized according to statistical methods, while using two plans of experiences. The first corresponded to the Plackett-Burman matrices and the second was the Box-Wilson central composite design. The protease characteristics study showed an optimum temperature of 40°C and an optimum pH of 7, which is a typical characteristic of neutral proteases. The results of protease production optimization showed maximum activity on the following fermentation medium: sardine viscera broth (25%), NaCl (7.99 g/L), and gelatin (9.82 g/L). All these results confirmed the high biotechnological potential of this strain for neutral protease production on sardine viscera, which provides an interesting and promising strategy for large-scale enzyme production on fish waste Protease, Sardines waste, Streptomyces, Optimization, Fermentation 519 536 http://jifro.ir/browse.php?a_code=A-10-4909-1&slc_lang=en&sid=1 F. Boughachiche faiza.boughachiche@umc.edu.dz 100319475328460052550 100319475328460052550 Yes Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria H. Zerizer habiba.zerizer@umc.edu.dz 100319475328460052551 100319475328460052551 No Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria A. Tiouche tioucheam@gmail.com 100319475328460052552 100319475328460052552 No Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria A. Gramez GramezAsmem@gmail.com 100319475328460052553 100319475328460052553 No Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria A. Ait Kaki ait-kaki.amel@umc.edu.dz 100319475328460052554 100319475328460052554 No Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria K. Rachedi rachedi.kounouz@umc.edu.dz 100319475328460052555 100319475328460052555 No Biotechnology and Food Quality Laboratory (BIOQUAL), Institute of Nutrition and Food Processing Technologies (INATAA), Mentouri Brother University, Constantine 1, Algeria