<HashMap><database>biostudies-literature</database><scores/><additional><omics_type>Unknown</omics_type><volume>24(1)</volume><submitter>Majeed T</submitter><pubmed_abstract>This study used conservative one variable-at-a-time study and statistical surface response methods to increase the yields of an extracellular thermostable protease secreted by a newly identified thermophilic Bacillus subtilis BSP strain. Using conventional optimization techniques, physical parameters in submerged fermentation were adjusted at the shake flask level to reach 184 U/mL. These physicochemical parameters were further optimized by statistical surface response methodology using Box Behnken design, and the protease yield increased to 295 U/mL. The protease was purified and characterized biochemically. Both Ca&lt;sup>2+&lt;/sup> and Fe&lt;sup>2+&lt;/sup> increased the activity of the 36 kDa protease enzyme. Based on its strong inhibition by ethylenediaminetetracetate (EDTA), the enzyme was conf</pubmed_abstract><journal>BMC biotechnology</journal><pagination>49</pagination><full_dataset_link>https://www.ebi.ac.uk/biostudies/studies/S-EPMC11247832</full_dataset_link><repository>biostudies-literature</repository><pubmed_title>Characterization of a thermostable protease from Bacillus subtilis BSP strain.</pubmed_title><pmcid>PMC11247832</pmcid><pubmed_authors>Bourhia M</pubmed_authors><pubmed_authors>Jardan YAB</pubmed_authors><pubmed_authors>Shah TA</pubmed_authors><pubmed_authors>Majeed T</pubmed_authors><pubmed_authors>Dawoud TM</pubmed_authors><pubmed_authors>Lee CC</pubmed_authors><pubmed_authors>Tabassum R</pubmed_authors><pubmed_authors>Orts WJ</pubmed_authors></additional><is_claimable>false</is_claimable><name>Characterization of a thermostable protease from Bacillus subtilis BSP strain.</name><description>This study used conservative one variable-at-a-time study and statistical surface response methods to increase the yields of an extracellular thermostable protease secreted by a newly identified thermophilic Bacillus subtilis BSP strain. Using conventional optimization techniques, physical parameters in submerged fermentation were adjusted at the shake flask level to reach 184 U/mL. These physicochemical parameters were further optimized by statistical surface response methodology using Box Behnken design, and the protease yield increased to 295 U/mL. The protease was purified and characterized biochemically. Both Ca&lt;sup>2+&lt;/sup> and Fe&lt;sup>2+&lt;/sup> increased the activity of the 36 kDa protease enzyme. Based on its strong inhibition by ethylenediaminetetracetate (EDTA), the enzyme was conf</description><dates><release>2024-01-01T00:00:00Z</release><publication>2024 Jul</publication><modification>2026-06-01T19:33:32.269Z</modification><creation>2025-04-06T11:29:49.053Z</creation></dates><accession>S-EPMC11247832</accession><cross_references><pubmed>39010004</pubmed><doi>10.1186/s12896-024-00870-5</doi></cross_references></HashMap>