Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce
Halotolerant nuclease producing bacterium was isolated from fermented shrimp. A. halotolerans MSP69 displayed nucleolytic activity by hydrolyzing RNA and DNA. Statistical optimization enhanced halotolerant nuclease production by 3.95–6.77 fold. Halotolerant nuclease in fish sauce fermentation increased the flavor compounds.