Statistical design for optimisation of gelatinase production by Bacillus velezensis strain an suk

The basic enzymes that have been extensively used in all aspects of nutrition, food, and supplements are proteases. Present. investigationwas undertaken to detect and characterise microorganisms isolated from hot springs, which produce thermostable gelatinase enzyme. A thermo tolerant Bacillus velezensis strain AN SUK was used to optimise the synthesis of thermostable gelatinase using statistical experimental design. The response surface methodology (RSM) was employed for this purpose. A polynomial quadratic model, connecting four variables with gelatinase activity was prepared using a Box-Behnken design. The results obtained indicated maximum gelatinase enzyme activity at pH 7, temperature 45°C, and glucose as well as nitrogen concentrations of 0.6 gm.