Optimization of Physical and Nutritional Parameters for Hyaluronidase Production by Streptococcus mitis.

Abstract:

:The effect of some physical and nutritional parameters were studied for the optimum production of extracellular enzyme hyaluronidase employing Streptococcus mitis MTCC*2695 by submerged fermentation. The effects of initial pH, incubation temperature and time, inoculum level and age of inoculum were studied. The maximum enzymatic activity was obtained with an initial pH 5.8, incubation temperature 37°, incubation time for 48 h and inoculum level 6% with inoculum age 24 h. The effect of different carbon and nitrogen sources and antibiotics were studied. The results indicated that sucrose and ammonium chloride showed the highest enzymatic activity among various carbon and nitrogen sources. Antibiotic clarithromycin showed strong inhibitory effect on hyaluronidase production.

journal_name

Indian J Pharm Sci

authors

Sahoo S,Panda PK,Mishra SR,Nayak A,Dash SK,Ellaiah P

doi

10.4103/0250-474X.45412

subject

Has Abstract

pub_date

2008-09-01 00:00:00

pages

661-4

issue

5

eissn

0250-474X

issn

1998-3743

journal_volume

70

pub_type

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