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Abstract

Optimization of physical and nutritional parameters for hyaluronidase production by Streptococcus mitis

Author(s): S Sahoo, PK Panda, SR Mishra, A Nayak, SK Dash, P Ellaiah
University Department of Pharmaceutical Sciences, Utkal University, Bhubaneswar-751 004, India

Correspondence Address:
S Sahoo University Department of Pharmaceutical Sciences, Utkal University, Bhubaneswar-751 004 India E-mail: [email protected]


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 37º, 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.



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