Isolation And Characterization Of Environmental Protease-Producing Bacteria For Enhanced Bread-Making Applications

Abstract

This study was aimed at isolating and characterizing acid protease producing bacteria from different environmental sources for its possible application in bread making industry. Now, soil samples were collected from different ecological niches such as the kitchen waste, slaughterhouse, vegetable market, and meat shop. Fifteen bacterial isolates with strong proteolytic activity were identified from a casein agar medium (pH 6.0)] Through morphological, cultural, and biochemical tests, these isolates were characterized. Based on the zone of hydrolysis and enzyme index measurement, the Kitchen Waste Soil Sample isolates (KWSS1 and KWSS2) showed the highest proteolytic activity. Based on the bacterial resources, the isolated proteases were most notably tested for enzyme activities in bread-making applications, which demonstrated differences in bread texture and consistency. Enzymatic activities of isolates from slaughterhouse (SHSS2) and meat shop (MSSS1) led to softer bread texture indicating their possible application in industrial bread making. By isolating and utilising environmental acidic protease-producing bacteria in the production of bread, this study contributes significantly to the advancement of bread quality and texture.