Green gram husk—an inexpensive substrate for alkaline protease production by Bacillus sp. in solid-state fermentation

Background: Alkaline protease essential enzymes that have several applications in our industry. Objective: The aim was optimization of nutritional parameters by one-factor-at-a-time (OFAT) method in solid-state fermentation. Method: Production of protease employing our laboratory new isolate, Alternaria alternata TUSG1 (strain accession number- MF401426) under solid-state fermentation was optimized. The nutritional factors was investigated and only one agricultural residue (cauliflower leaves) with different particle size was checked. Results: Highest enzyme production was obtained with medium particle size of cauliflower leaves (610 U/gds) followed by coarse waste (603U/gds) and fine waste (596 U/gds) using 106 spores/ml as inoculum at 30° C for 7 days. The organism utilized carbon sources 0.5 % (w/w) dextrose, fructose, maltose, sucrose, lactose and starch. Among them maltose was found to be the best carbon source. A variety of inorganic and organic media components were investigated for nitrogen sources 0.3 % (w/w) and skim milk turned out to the best. Conclusion: The maximum enzyme activity was obtained with 1% maltose, 0.5% skim milk and 0.05% MgSO4. With optimized media 1.53 fold increase in the protease production at agricultural residue cauliflower leaves was obtained.

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Statistical Optimization of Alkaline Protease Production fromPenicillium citrinumYL-1 Under Solid-State Fermentation

Preparative Biochemistry & Biotechnology ◽

10.1080/10826068.2014.923450 ◽

2014 ◽

Vol 45 (5) ◽

pp. 447-462 ◽

Cited By ~ 11

Author(s):

Yun-Zhu Xiao ◽

Duan-Kai Wu ◽

Si-Yang Zhao ◽

Wei-Min Lin ◽

Xiang-Yang Gao

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Alkaline Protease ◽

Statistical Optimization ◽

Protease Production

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Protease production byAspergillus oryzae in solid-state fermentation using agroindustrial substrates

Journal of Chemical Technology & Biotechnology ◽

10.1002/jctb.1907 ◽

2008 ◽

Vol 83 (7) ◽

pp. 1012-1018 ◽

Cited By ~ 86

Author(s):

Jarun Chutmanop ◽

Sinsupha Chuichulcherm ◽

Yusuf Chisti ◽

Penjit Srinophakun

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Protease Production

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Comparative Evaluation of Agroindustrial Byproducts for the Production of Alkaline Protease by Wild and Mutant Strains ofBacillus subtilisin Submerged and Solid State Fermentation

The Scientific World JOURNAL ◽

10.1155/2013/538067 ◽

2013 ◽

Vol 2013 ◽

pp. 1-6 ◽

Cited By ~ 9

Author(s):

Hamid Mukhtar ◽

Ikramul Haq

Keyword(s):

Bacillus Subtilis ◽

Solid State ◽

Wheat Bran ◽

Solid State Fermentation ◽

Soybean Meal ◽

Alkaline Protease ◽

Enzyme Production ◽

Enhanced Production ◽

Industrial Byproducts ◽

Agroindustrial Byproducts

The present study describes the screening of different agroindustrial byproducts for enhanced production of alkaline protease by a wild and EMS induced mutant strain ofBacillus subtilisIH-72EMS8. During submerged fermentation, different agro-industrial byproducts were tested which include defatted seed meals of rape, guar, sunflower, gluten, cotton, soybean, and gram. In addition to these meals, rice bran, wheat bran, and wheat flour were also evaluated for protease production. Of all the byproducts tested, soybean meal at a concentration of 20 g/L gave maximum production of the enzyme, that is, 5.74 ± 0.26 U/mL from wild and 11.28 ± 0.45 U/mL from mutant strain, during submerged fermentation. Different mesh sizes (coarse, medium, and fine) of the soybean meal were also evaluated, and a finely ground soybean meal (fine mesh) was found to be the best. In addition to the defatted seed meals, their alkali extracts were also tested for the production of alkaline protease byBacillus subtilis, but these were proved nonsignificant for enhanced production of the enzyme. The production of the enzyme was also studied in solid state fermentation, and different agro-industrial byproducts were also evaluated for enzyme production. Wheat bran partially replaced with guar meal was found as the best substrate for maximum enzyme production under solid state fermentation conditions.

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