Optimization of Variables for Lactase Production from Isolated Bacillus subtilis strainVUVD001 Through Submerged Fermentation

Lactase enzyme is commercially important and is generally used for lactose hydrolysis in milk and whey. To date, it has been isolated from various sources. In this study, different strains of isolated bacteria were evaluated for their lactase productivity, but Bacillus subtilis VUVD001 resulted with the highest production. Therefore, optimal physical conditions were determined in batch fermentation process using one-variable-ata-time approach for the production of lactase. The influence of some physical conditions namely pH, incubation temperature and time, inoculum size on enzyme production were studied for higher yield. Maximum activity of lactase in shake flask culture was found 15.27 U/ml at optimized conditions of incubation period 36 h, temperature 37°C, pH 7.0 and inoculums size of 5%.