Conditions Study of Cellulase and Acid Protease Production during the Process of Solid-state Fermentation of Flaxseed Meal

2008 ◽  
Author(s):  
Min Wu ◽  
Lianhui Zhang ◽  
Dong Li ◽  
Yong Wang ◽  
Zhenshan Zhang ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Acid Protease ◽  
Protease Production ◽  
Flaxseed Meal

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 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.

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

scholarly journals Cow Dung Substrate for the Potential Production of Alkaline Proteases by Pseudomonas putida Strain AT in Solid-State Fermentation

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Ponnuswamy Vijayaraghavan ◽  
Sreekumar Saranya ◽  
Samuel Gnana Prakash Vincent
Keyword(s):  
Solid State ◽  
Pseudomonas Putida ◽  
Solid State Fermentation ◽  
Maximum Activity ◽  
Protease Production ◽  
Cow Dung ◽  
Alkaline Proteases ◽  
Optimum Conditions ◽  
Potential Production ◽  
Fermentation Period

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.

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

2016 ◽  
Vol 182 (2) ◽  
pp. 511-528 ◽  
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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