TABLE 3.

PRODUCTION PARAMETERS- SUBSTRATE, TEMP, pH AND RPM

Parameters	Tyrosine (mg)/ gram of substrate Time (h)
	24	36	48	72	96	120	144	168
Substrate concentration %
0.5	4.6	14.4	16.4	17.6	18.8	26.8	20.0	18.6
1.0	5.7	7.6	7.8	24.6	26.3	36.6	34.0	30.3
1.5	5.4	11.8	20.8	27.4	31.6	40.3	39.5	36.6
2.0	4.8	9.6	13.5	28.6	31.1	38.1	37.6	35.2
2.5	4.9	10.1	12.6	20.9	23.6	33.1	30.6	29.0
Fermentation temperature °
20			4.5	6.4	12.9	22.8	20.1
25			22.8	32.8	44.2	55.1	49.3
28			24.5	36.2	51.2	62.5	59.3
35			20.6	28.9	42.4	55.6	50.9
40			10.7	19.5	32.7	36.8	33.8
MEDIUM pH
3	5.5		24.5	35.2	45.3	59.2	56.3	55.1
4	6.2		25.9	37.7	48.2	61.4	58.0	54.3
5	5.1		22.7	36.1	44.4	56.2	54.1	52.3
6	5.4		23.1	29.4	38.5	44.2	34.5	32.1
7	4.1		19.4	25.5	32.9	42.3	40.1	38.6
8	2.5		15.3	20.1	26.5	22.7	24.5	22.1
RPM
50			5.9	12.6	15.4	18.9	17.8
100			16.5	24.9	35.5	40.1	38.4
150			24.0	35.5	51.2	61.4	57.5
200			22.8	33.3	52.4	53.6	51.2
250			22.4	37.6	49.6	45.8	44.1

Various process parameters infl uencing protease production viz., casein concentration (0.5-2.5%), fermentation time (studied up to 7 days with 24 h sampling), fermentation temperature (20-40°), initial pH (3-8) and agitation speed (50-250 rpm) were studied.