Abstract: The enzyme alkaline protease production was determined under
solid state fermentation using the soil bacteria Serratia marcescens
sp7. The maximum production was obtained from wheat bran
medium than ground nut shell and chemically defined medium. The
physiological fermentation factors such as pH of the medium (pH 8),
Temperature (40oC) and incubation time (48 hrs) played a vital role
in alkaline protease production in all the above. 100Mm NaCl has
given better resolution during elution of the enzymes. The enzyme
production was found to be associated with growth of the bacterial
culture.