Time and Temperature Stability of Collagenase Produced by Bacillus licheniformis

The aim of the present study was to evaluate the stability during storage period of collagenase obtained when culturing Bacillus licheniformis ATCC 14580 and Bacillus amyloliquefaciens isolated from soil, in a basal salt medium supplemented with 0.3% sucrose and 0.6% sheep fur meal. The obtained enzyme was lyophilized and used for further trials. Enzyme solutions (0.5 g/ml) were prepared using …