Proteases hydrolyze the peptide bonds of proteins into peptides and amino acids, being found in all living organisms, and are essential for cell growth and differentiation. Proteolytic enzymes have potential application in a wide number of industrial processes such as food, laundry detergent and pharmaceutical. Proteases from microbial sources have dominated applications in industrial sectors. Fungal proteases are used for hydrolyzing protein and other components of soy beans and wheat in soy sauce production. Proteases can be produced in large quantities in a short time by established methods of fermentation. The parameters such as variation in C/N ratio, presence of some sugars, besides several other physical factors are important in the development of fermentation process. Proteases of fungal origin can be produced cost effectively, have an advantage faster production, the ease with which the enzymes can be modified and mycelium can be easily removed by filtration. The production of proteases has been carried out using submerged fermentation, but conditions in solid state fermentation lead to several potential advantages for the production of fungal enzymes. This review focuses on the production of fungal proteases, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications.

A Deus, por mais essa etapa vencida em minha vida.A Professora Dra. Pérola de Oliveira Magalhães Dias Batista, pela oportunidade, confiança e amizade. Seus estímulos, apoio e questionamentos foram fundamentais para a conclusão desse trabalho. Muito obrigada.Ao meu maior incentivador, companheiro de todas as horas, meu amor Bruno.Obrigada pelo carinho, compreensão, apoio e paciência neste período e em todos os momentos da minha vida. Amo muito você.Aos meus pais, Renato e Magda, e ao meu irmão, Mateus, que, mesmo distantes, incentivam e compartilham os grandes momentos da minha vida. Sem vocês, nada disso seria possível.A toda minha família que sempre torceu muito pelas minhas conquistas, especialmente a minha tão amada avó, Maria, que sempre me protege e abençoa em suas orações.As professoras Dra. Maria de Fátima Borin e Dra. Eliete Neves da Silva Guerra, por terem aceitado o convite e participarem como membros da banca de avaliação deste trabalho. Meus sinceros agradecimentos pela atenção dispensada. Além disso, meu muito obrigada pelas palavras de apoio e incentivo nos momentos mais difíceis, serei eternamente grata por tudo.À CAPES pelo suporte financeiro concedido.A todas as pessoas que direta ou indiretamente contribuíram para o desenvolvimento e conclusão deste trabalho, meu muito obrigada. Asparaginase strain producer, were used. Subsequently, 42 fungal strains from the brazilian savanna were isolated and a screening to assess the ability of the same for the production of L-Asparaginase was performed through the halo test. Out of the 42 isolated stains, 22 species showed red halo, which may indicate the production of LAsparaginase. These 22 species were cultivated in the liquid medium under controlled agitation and temperature and only 10 were positive for enzyme production. Then, the top 3 producing strains were grown in different culture conditions to improve the production of L-Asparaginase. Regarding the carbon sources, glucose utilization was essential for enzyme production. L-Proline seems to be the most effective source of nitrogen for producing L-Asparaginase. In addition, were found different optimum pH values of the different fungal strains cultivation.