Production and optimization of acid protease by Aspergillus spp under submerged fermentation

Abstract

Proteases are the most important industrial enzymes and comprise about 25% of commercial enzymes in the world. Two third of the industrially produced proteases are from microbial sources. The proteolytic fungi Aspergillus spp was isolated from soil contaminated with abattoir waste and screened on skim milk agar medium for proteolytic activity. The enzyme was optimized supplementation of cheese whey and other favorable conditions like pH, temperature and incubation time to the medium. The optimized conditions for enzyme production were 5.0, 32 ± 2C and 5 days intervals respectively. The fermentation medium was supplemented with different nitrogen and carbon sources to improve the enzyme production. Among the sources tested in the present study, soybean meal (1%) was proved the best nitrogen source whereas glucose and rice flour were shown at 1.5% and 1% for enzyme production by Aspergillus spp respectively.

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@inproceedings{Radha2011ProductionAO, title={Production and optimization of acid protease by Aspergillus spp under submerged fermentation}, author={Sudhakar Radha and Vadakedath Nithya and R. Himakiran Babu and A S Sridevi and N. B. L. Prasad}, year={2011} }