Low-cost culture medium for the production of proteases by Bacillus mojavensis SA and their potential use for the preparation of antioxidant protein hydrolysate from meat sausage by-products

Table 4 Effect of temperature, agitation rate and pH on the proteases activity and biomass after 24 h of incubation time

Parameters	rpm/°C	Activity (U/ml)	Biomass (CFU/ml × 10⁹)	pH_f
Temperature (°C)	30	1198.18 ± 12.85^b	550	7.37
	37	1467.27 ± 95.13a	420	8.32
	40	240.00 ± 10.28c	80	8.97
Agitation rate (rpm)	150	989.27 ± 15.42^b	460	8.71
Agitation rate (rpm)	200	1388.38 ± 23.14^a	420	8.32
pH_i	6	834.54 ± 2.57^c	220	8.11
	7	850.90 ± 15.42^c	250	8.43
	8	1067.27 ± 23.14^b	390	8.6
	9	1463.63 ± 17.99^a	420	8.32
	10	1432.72 ± 10.28^a	370	8.62
	11	836.36 ± 5.14^c	200	8.77
	12	705.45 ± 0.10^d	190	8.9

For the effect of temperature and the agitation rate, the initial pH of the culture was adjusted at pH = 9.0. pHi and pH_f represent the initial and the final pH values of the medium, respectively. Data are expressed as mean ± SD. Different letters in the same column indicate significant differences at P < 0.05

ISSN: 1869-2044