STABILITY CELLULASES OF BACILLUS SP. SMIA-2 DURING STORAGE UNDER FREEZING AND IN THE PRESENCE OF ADDITIVES

Enzymatic stability is undoubtedly one of the most important factors in biotechnology. In this sense, the stability of cellulases present in crude extracts of submerged cultures of Bacillus sp. SMIA-2 during freezing at 3 degrees C and in the presence of additives was studied. Cellulases were stable during storage for 154 days at 3 degrees C. The activity of avicellase and CMCase was maintained when crude extracts containing the enzymes were incubated in the presence of ethylene glycol (1M), glycerol (1%) and polyethylene glycol (0.01M) for 1 hour at room temperature.