Optimization of protease production from Bacillus halodurans under solid state fermentation using agrowastes

Cow dung and agroresidues were used as the substrates for the production of alkaline proteases by Pseudomonas putida strain AT in solid-state fermentation. Among the various substrates evaluated, cow dung supported maximum (1351±217 U/g) protease production. The optimum conditions for the production of alkaline proteases were a fermentation period of 48 h, 120% (v/w) moisture, pH 9, and the addition of 6% (v/w) inoculum, 1.5% (w/w) trehalose, and 2.0% (w/w) yeast extract to the cow dung substrate. The enzyme was active over a range of temperatures (50–70°C) and pHs (8–10), with maximum activity at 60°C and pH 9. These enzymes showed stability towards surfactants, detergents, and solvent and digested various natural proteins.

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Alkaline Protease Production from Brevibacterium luteolum (MTCC 5982) Under Solid-State Fermentation and Its Application for Sulfide-Free Unhairing of Cowhides

Applied Biochemistry and Biotechnology ◽

10.1007/s12010-016-2341-z ◽

2016 ◽

Vol 182 (2) ◽

pp. 511-528 ◽

Cited By ~ 9

Author(s):

R. Renganath Rao ◽

M. Vimudha ◽

N. R. Kamini ◽

M. K. Gowthaman ◽

B. Chandrasekran ◽

...

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Alkaline Protease ◽

Protease Production

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Alkaline protease production by solid state fermentation of mustard oil cake

IOSR Journal of Pharmacy (IOSRPHR) ◽

10.9790/3013-25403540 ◽

2012 ◽

Vol 2 (5) ◽

pp. 35-40

Author(s):

Namrata Sharma

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Alkaline Protease ◽

Protease Production ◽

Mustard Oil ◽

Mustard Oil Cake

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Production of Extracellular Protease from Bacterial Co-cultures using Solid State Fermentation

BioScientific Review ◽

10.32350/bsr.0204.02 ◽

2020 ◽

Vol 2 (4) ◽

pp. 13-23

Author(s):

Nabiha Naeem Sheikhs ◽

Qurat-ul-ain ◽

Saba Altaf

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Bacterial Strain ◽

Hydrolytic Enzymes ◽

Skim Milk ◽

Cost Effective ◽

Protease Production ◽

Bacterial Strains ◽

Biochemical Tests ◽

Waste Products

Proteases (also known as peptidases or proteinases) are hydrolytic enzymes that cleave proteins into amino acids. They comprise 60% of the total industrial usage of enzymes worldwide and can be obtained from many sources. The current study aims to isolate and screen protease-producing bacterial strains from the soil and to produce protease from the bacterial co-cultures using solid-state fermentation (SSF). Primary screening of the protease-producing bacterial strains was carried out on skim milk agar and they were sub-cultured and preserved on the nutrient agar for further testing. Thirty-two compatibility tests of twenty-seven bacterial isolates were performed and SSF was carried out. Afterward, absorbance was taken at 660 nm against tyrosine as standard. According to the results, the bacterial co-culture 19 showed the highest absorbance with an enzyme activity of 10.2 U/ml. The bacterial strains of the co-culture 19 were identified through morphological and biochemical tests. Bacterial strain 1 was observed as cocci and irregular, while bacterial strain 2 was bacillus and rod-shaped. Both strains were positive for gram staining, catalase test, casein hydrolysis test and methyl red test. As for endospore staining, bacterial strain 1 was spore forming while bacterial strain 2 was a non-spore former. It was concluded that the bacterial co-culture 19 can act as a potent co-culture for protease production. Compatibility test was carried out to enhance the production of protease by utilizing cheap and readily available agro-waste products, which benefit the industry by being cost effective and the environment by being eco-friendly.

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Purification and characterization of a protease from Aspergillus sydowii URM5774: Coffee ground residue for protease production by solid state fermentation

Anais da Academia Brasileira de Ciências ◽

10.1590/0001-3765202120200867 ◽

2021 ◽

Vol 93 (suppl 3) ◽

Author(s):

FELYPE T.B. ROCHA ◽

ROMERO M.P. BRANDÃO-COSTA ◽

ANNA GABRIELLY D. NEVES ◽

KETHYLEN B.B. CARDOSO ◽

THIAGO P. NASCIMENTO ◽

...

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Protease Production ◽

Aspergillus Sydowii ◽

Purification And Characterization ◽

Coffee Ground

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BREWERY-RESIDUE UTILIZATION OF A FRESHLY ISOLATED A. NIGER SP. UPT-03 FOR PROTEASE PRODUCTION UNDER SOLID-STATE FERMENTATION

Engevista ◽

10.22409/engevista.v15i1.422 ◽

2012 ◽

Vol 15 (1) ◽

pp. 61 ◽

Cited By ~ 1

Author(s):

Salah Din Mahmud Hasan ◽

Citieli Giongo ◽

Sonia Aparecida Reis Lopes-Shikida ◽

Sérgio Luiz de Lucena ◽

Mônica Lady Fiorese

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Specific Activity ◽

Deae Cellulose ◽

Protease Production ◽

Mineral Salts ◽

Operation Conditions ◽

Solid Substrates ◽

Operation Parameters

The operation parameters used in solid-state fermentation (SSF) support the growth of filamentous fungi, which grow on solid substrates producing important metabolites such as proteases. The aim of this work is to obtain fungal proteases by SSF using the residues of a local brewery industry (barley bagasse and trub), that have high contents of proteins and soluble matter such as carbohydrates, vitamins, and mineral salts. The methodology includes the preparation of the residues, the screening of microorganisms, evaluation of the operation conditions for SSF using factorial design, purification and partial characterization of the protease. The results indicate that A. niger sp. UPT-03 isolated from the residue shows higher yields in terms of enzyme production (0.36 U gdm-1 h-1). The purification with DEAE-cellulose resulted in protease recovery with 30-fold of purification with a specific activity of 550 U mg protein-1. Higher proteolytic activity of purified enzyme was obtained at pH 5.5 and 55 ºC.

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