Acid Protease Production from Neosartorya fischeri

Wu, Lauren; Hang, Y. D.

doi:10.1006/fstl.1999.0608

Cited by 11 publications

(7 citation statements)

References 9 publications

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“…To the best of our knowledge, there are no reports of optimization of media components for acid protease production from A. oryzae by solid-state fermentation. Although RSM is used as a statistical tool for optimizing media components for protease production by other microorganisms such as Neosartorya fischeri [33], Microbacterium sp. [25] Bacillus licheniformis ATCC 21415 [18], and Bacillus spp.…”

Section: Optimization Of Factors Influencing Protease Production By Rmentioning

confidence: 99%

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Vishwanatha¹,

Rao²,

Singh³

2009

J Ind Microbiol Biotechnol

116

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Aspergillus oryzae MTCC 5341, when grown on wheat bran as substrate, produces several extracellular acid proteases. Production of the major acid protease (constituting 34% of the total) by solid-state fermentation is optimized. Optimum operating conditions obtained are determined as pH 5, temperature of incubation of 30 degrees C, defatted soy flour addition of 4%, and fermentation time of 120 h, resulting in acid protease production of 8.64 x 10(5) U/g bran. Response-surface methodology is used to generate a predictive model of the combined effects of independent variables such as, pH, temperature, defatted soy flour addition, and fermentation time. The statistical design indicates that all four independent variables have significant effects on acid protease production. Optimum factor levels are pH 5.4, incubation temperature of 31 degrees C, 4.4% defatted soy flour addition, and fermentation time of 123 h to yield a maximum activity of 8.93 x 10(5) U/g bran. Evaluation experiments, carried out to verify the predictions, reveal that A. oryzae produces 8.47 x 10(5) U/g bran, which corresponds to 94.8% of the predicted value. This is the highest acid protease activity reported so far, wherein the fungus produces four times higher activity than previously reported [J Bacteriol 130(1): 48-56, 1977].

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Section: Optimization Of Factors Influencing Protease Production By Rmentioning

confidence: 99%

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Vishwanatha¹,

Rao²,

Singh³

2009

J Ind Microbiol Biotechnol

116

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“…Several physical and nutritional factors influence the production of protease and hence optimization of these factors is essential to improve the yield and make the process cost-effective (Rani et al, 2012). Optimization by conventional methods (one factor at a time) is done by varying one particular parameter at a time while keeping the other parameters constant (Wu and Hang, 2000).This method helps to assess the importance of a specific parameter on the enzyme production. The objective of our work was to optimize nutritional and physical conditions for enhancing protease production by A. nidulans LCJ249 and A. flavus LCJ253 using 'one factor at a time' method under submerged fermentation and scaling up of the production using the modified conditions.…”

mentioning

confidence: 99%

Optimization of Nutritional and Culture Conditions for Improved Protease Production by Aspergillus Nidulans and Aspergillus Flavus

Gnanadoss¹,

Devi²

2015

J microb biotech food sci

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Aspergillus sp. is considered to be a good source of protease. Medium optimization is essential for each isolate in order to maximise the protease production. In the present study, different media were evaluated for maximising protease biosynthesis under submerged fermentation (SmF) using A. nidulans LCJ249 and A. flavus LCJ253. Among the six media tested, Medium 6 was found to be the best medium for maximum protease production in both A. nidulans LCJ249 (1178.0 U/mL) and A. flavus LCJ253 (950.6 U/mL). Effect of essential nutrient parameters like carbon, nitrogen and casein and other culture conditions such as incubation time, inoculum size, pH and shaking and static conditions were evaluated by the conventional one factor at a time approach. In the case of A. nidulans LCJ249, a medium containing 20 g/L glucose, 15 g/L malt extract, 5 g/L casein, initial medium pH of 7 and inoculum size of 30 mg/L favoured maximum protease production. Similarly, in A. flavus LCJ253, a medium containing 20 g/L starch, 20 g/L peptone, 15 g/L casein, initial medium pH of 7 and inoculum size of 10 mg/L favoured maximum protease production. In both the cultures, protease production was higher under shaking condition than in static conditions. The study showed that the optimised medium with optimal conditions enhanced protease production when compared to the original medium.

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“…using RSM (Adinarayana and Ellaiah, 2002;Beg et al, 2003;Ellaiah and Adinarayana, 2001;Puri et al, 2002). Wu and Hang (2000) studied the acid proteases using the response surface methodology.…”

Section: Resultsmentioning

confidence: 99%

Response surface analysis on the effect of temperature and pH on Growth and proteolytic activity of thermophilic Bacillus sp

Gorlach‐Lira

Pedroza

Burdziej-Pokojska

et al. 2010

Braz. arch. biol. technol.

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Acid Protease Production from Neosartorya fischeri

Cited by 11 publications

References 9 publications

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Optimization of Nutritional and Culture Conditions for Improved Protease Production by Aspergillus Nidulans and Aspergillus Flavus

Response surface analysis on the effect of temperature and pH on Growth and proteolytic activity of thermophilic Bacillus sp

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