Abstract: Alkaline protease is a major constitute of enzymatic group with nutritional and potential role in nature. Commercial success of alkaline protease have now started aiming at the engineering of novel enzymes that are more robust with respect to their pH, temperature, enzyme kinetics and molecular characterization techniques. New dimension of molecular diversity and technologies are used to improve performance characteristic by in vitro evolutionary changes. For the production of alkaline protease use of waste raw materials is cheaper and more advantageous than conventional substrates. In our studies agro-waste raw material such as gram powder, groundnut pod powder, mustard oil cake, feathers are used as substrates for the production of alkaline protease. All these substrates are cheap sources and most advantageous. Furthermore we will able to scale up the submerged state fermentation on gram powder. The thermal resistance, ability to function in a broad range of temperature may lead to conclude that future application of protease in laundry detergents formulations and in food and pharmaceutical industries is highly promising. Aklaline protease active at near pH 14.0 is produced with the use of agro- biproduct. Mustard oil cake found to be the best for the baterial isolate studied. The enzyme produced and partially purified is found to be very effective in cleaning laundry cloth.
Keywords: Alkaline protease, laundry cloth, submerged fermentation, purification, optimization.