Optimization of some physical and nutritional parameters for the production of hyaluronidase by Streptococcus equi SED 9

Abstract

The effects of some physical and nutritional parameters were studied for the optimum production of an extracellular enzyme hyaluronidase employing Streptococcus equi SED 9 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 5.5, incubation temperature 37 degrees C, incubation time for 48 h and inoculum level 10% with inoculum age 48 h. The effects of various carbon and inorganic nitrogen sources, vitamins, amino acids and growth hormones were studied. The results indicated that dextrose, ammonium sulfate, nicotinic acid, L-cysteine and kinetin showed the highest enzymatic activity among them.