scholarly journals Production, Optimization and Characterization of an Acid Protease From Filamentous Fungi by Solid-state Fermentation

2020 ◽  
Author(s):  
Abdilbar Usman ◽  
Said Mohammed ◽  
Jermen Mamo
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protease Activity ◽  
Acid Protease ◽  
Production Optimization ◽  
Protease Production ◽  
Partial Purification ◽  
Media Composition ◽  
Fungal Isolates ◽  
Secondary Screening

Abstract Acid proteases represent an important group of enzymes, extensively used in food and beverage industries. There are a diversification of food industries and thus an increasing demand for biocatalysts capable of adapting the industrial extreme environments. These demands can be covered by a plant and animal proteases; however there is a shortage to meet the present industrial demands. This necessitates the search for an alternative acid protease sources from fungi. The fungal isolates were recovered from grape and dairy farm soil using potato-dextrose Agar. The fungi were further screened for protease production based on the hydrolysis of clear-zone on skim-milk agar media. The potential fungi were then subjected to secondary screening under solid-state fermentation. After primary and secondary screening, the potential fungus (isolate Z1BL1) was identified to the genus level by combination of macroscopic and microscopic morphological study. The growth condition and media composition for potential fungal isolate (Z1BL1) was further optimized under solid-state fermentation. The crude enzyme produced from isolate Z1BL1 was characterized after partial purification by acetone and ammonium sulphate precipitation. A total of 9 fungal isolates were showed protease production in primary and secondary screening, however 1 potential isolate (Z1BL1) was selected for further study based on its protease activity. The potential fungus, isolate Z1BL1 was identified to the genus Aspergillus based on their morphological features. The optimization of media composition and growth conditions for acid protease production from Z1BL1 were slightly increased the protease activity. The acetone precipitated enzyme exhibited the maximum activity at 50 0C and pH 5 with stability at pH 4-6 and temperature 40-60 0C. Thus based on the above findings, the acid protease produced from Aspergillus was shown suitable enzyme characteristics required in industry and could be a candidate to be applicable in food industry after further purification by high resolution techniques.

scholarly journals Production, Optimization, and Characterization of an Acid Protease from a Filamentous Fungus by Solid-State Fermentation

2021 ◽  
Vol 2021 ◽  
pp. 1-12
Author(s):  
Abdilbar Usman ◽  
Said Mohammed ◽  
Jermen Mamo
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Solid Substrate ◽  
Maximum Activity ◽  
Acid Protease ◽  
Production Optimization ◽  
Protease Production ◽  
Partial Purification ◽  
Fungal Isolates ◽  
Secondary Screening

Acid proteases represent an important group of enzymes, extensively used in food and beverage industries. There is an increased demand for acid proteases adapting to the industrial extreme environment, especially lower pH. Thus, this necessitates the search for a better acid protease from fungi that best performs in industrial conditions. The fungal isolates were isolated from grape and dairy farm soil using potato dextrose agar and further screened for protease production based on the hydrolysis of clear zone on skim milk agar. The potential fungi were then subjected to secondary screening under solid-state fermentation (SSF). After the secondary screening, the potential fungus was identified to the genus level by the macroscopic and microscopic methods. The growth conditions and media composition for the potential fungus were further optimized under SSF. The crude enzyme produced by the potential isolate was characterized after partial purification by acetone and ammonium sulfate precipitation. A total of 9 fungal isolates showed protease production in primary and secondary screening; however, one potential isolate (Z1BL1) was selected for further study based on its protease activity. The isolate was identified to the genus Aspergillus based on their morphological features. The maximum acid protease from the isolate Z1BL1 was obtained using fermentation media containing wheat bran as a solid substrate, 1 mL of 3.2 × 106 inoculum size, 50% moisture content, and pH 4.5 upon 120-h incubation at 30°C. The acetone-precipitated enzyme exhibited the maximum activity at 50°C and pH 5 with stability at pH 4–6 and temperature 40–60°C. Thus, the acid protease produced from Aspergillus showed suitable enzyme characteristics required in the industry and could be a candidate for application in the food industry after further purification.

Solid state fermentation: Acid protease production in controlled CO2 and O2 environments

1993 ◽  
Vol 11 (3) ◽  
pp. 387-397 ◽  
Author(s):  
E. Villegas ◽  
S. Aubague ◽  
L. Alcantara ◽  
R. Auria ◽  
S. Revah
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Acid Protease ◽  
Protease Production

scholarly journals Production, Optimization, Purification, Kinetic analysis and applications of alkaline proteases produced from Bacillus subtilis through solid state fermentation of agricultural byproducts

2021 ◽  
Author(s):  
Roheena Abdullah ◽  
◽  
Maham Asim ◽  
Muhammad Nadeem ◽  
Kinza Nisar ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Specific Activity ◽  
Agricultural Waste ◽  
Total Yield ◽  
Production Optimization ◽  
Cotton Cloth ◽  
Protease Production ◽  
Animal Blood ◽  
Industrial Sectors

Proteases have gained more commercial value to date due to multiple applications in different industrial sectors. Current research was aimed to use the cheaper agricultural waste for optimal protease production. Maximum level of protease production was achieved at 37 °C, incubation period of 24 h, pH 9.0, inoculum size 3%, 1.5 g sucrose as a carbon source and 30% moisture content by using solid-state fermentation. Among the various inorganic and organic nitrogen sources, ammonium nitrate and yeast extract tremendously increased the production of protease. Among metal ions and surfactants tested, Ca2+ and Tween 40 showed the optimal protease production. The purification of protease was carried out by ammonium salt precipitation followed by sephadex G-100 gel filtration chromatography. The purification resulted in 1.3 fold of purified protease with a specific activity of 51.5 and a total yield of 37.5 %. Molecular weight of purified protease was predicted upon SDS-PAGE with a single band of ~36 kDa. The protease was quite stable over a temperature range of 35-45 °C and pH 7-9 with maximal activity at 40 °C and pH 9. The kinetic parameters Vmax (maximum rate) and Km (Michaelis-Menten constant) were calculated as 0.307 U/g and 11.2 mg/mL, respectively. The alkaline protease significantly de-hair the goat skin and successfully removed the animal blood stain from cotton cloth.

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

2008 ◽  
Vol 83 (7) ◽  
pp. 1012-1018 ◽  
Author(s):  
Jarun Chutmanop ◽  
Sinsupha Chuichulcherm ◽  
Yusuf Chisti ◽  
Penjit Srinophakun
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protease Production

Optimization and partial purification of a high-activity lipase synthesized by a newly isolated Acinetobacter from offshore waters of the Caspian Sea under solid-state fermentation

RSC Advances ◽  
2015 ◽  
Vol 5 (16) ◽  
pp. 12052-12061 ◽  
Author(s):  
Samira Moradi ◽  
Seyed Hadi Razavi ◽  
Seyyed Mohammad Mousavi ◽  
Seyed Mohammad Taghi Gharibzahedi
Keyword(s):  
Solid State ◽  
High Activity ◽  
Solid State Fermentation ◽  
Coastal Waters ◽  
Caspian Sea ◽  
Partial Purification ◽  
Extracellular Lipase ◽  
The Caspian Sea ◽  
Mesophilic Bacterium

A new aerobic mesophilic bacterium was isolated from the southern coastal waters of the Caspian Sea which substantially produced an extracellular lipase in solid-state fermentation using milled coriander seeds (MCS) as support substrate.

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