Exploitation of Different Agro-residues for Acid protease Production by Rhizopus sp. in Koji Fermentation

Irfan, Muhammad; Rauf, Abdul; Syed, Quratualain; Nadeem, Muhammad; Baig, Shahjahan

doi:10.5455/ijavms.20110215080443

Cited by 4 publications

(5 citation statements)

References 24 publications

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“…The optimum time in Figure 1 followed Rauf et al (2010), who found that the optimum time for enzyme synthesis from R. oligosporus occurred at 72 h for protease. Besides, Irfan et al (2011) showed similar optimum times in R. oligosporus for protease. In the other Rhizopus species, such as Rhizopus oryzae, the optimum time for enzyme synthesis occurred at an incubation period of 168 h (Mushtaq et al, 2015).…”

Section: Crude Enzyme Activitymentioning

confidence: 68%

The Properties of Wet Blue Added Crude Enzyme from Rhizopus oligosporus in the Acid Bating Process

Nugraha

Suparno

Indrasti

et al. 2022

Trop. Anim. Sci. J.

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Bating is one of the processes in leather production. This process is generally performed under slightly alkaline conditions, but it can also be done under acidic conditions. Rhizopus oligosporus is categorized as a microorganism that can synthesize acidic enzymes optimally in acidic conditions. This study aimed to evaluate the effect of the bating process using acid protease from R. oligosporus on the leather qualities tanned by chromium sulfate. The study used a completely randomized design where crude enzyme activity (0, 2.5, 5, 7.5, and 10 U mL -1 ) was a single treatment as an experimental design. Data were analyzed using ANOVA and furtherly tested using Duncan. The results show that the protease synthesized from R. oligosporus is potential to be used as a bating agent. The treatment with 2.5 U mL -1 activity was the best treatment in this study to improve leather (wet blue) properties like shrinkage temperature, ash content, and chrome oxide content. The quality of wet blue produced was better than that produced with conventional treatments. It can be concluded that the enzyme activity of 2.5 U mL -1 could be used as a bating-agent alternative in the acid bating stage.

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Section: Crude Enzyme Activitymentioning

confidence: 68%

The Properties of Wet Blue Added Crude Enzyme from Rhizopus oligosporus in the Acid Bating Process

Nugraha

Suparno

Indrasti

et al. 2022

Trop. Anim. Sci. J.

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“…The inoculum of 30% promoted milk-clotting enzymes production by M. circinelloides cultivated in Indian grain bark (Sathya et al, 2009). The inoculums of 5% and 10% were considered as optimum for proteases production by R. arrhizus-M26 and R. oligosporus-M30, respectively (Irfan, Rauf, Syed, Nadeem, & Baig, 2011). A mutant species of Aspergillus flavus AS2 produced high quantitative of alkaline proteases using an inoculum size of 10% (Rani, Prasad, & Sambasivarao, 2012).…”

Section: Effect Of Different Parameters In the Milk-clotting Proteases Productionmentioning

confidence: 99%

“…In this research, the highest milk-clotting enzymes production by P. albidus was observed in the 10-day-age inoculum (74.0 U) (Figure 4). Rhizopus arrhizus M-26 produced enzymes at 8-day-age inoculum (Irfan et al, 2011) and A. flavus AS2 and R. oligosporus NCIM 1215 produced enzymes at 4-day-age inoculum (Prasad & Raju, 2013).…”

Section: Effect Of Different Parameters In the Milk-clotting Proteases Productionmentioning

confidence: 99%

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Martim

Silva

Alecrim

et al. 2021

Acta Sci. Biol. Sci.

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Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian rennet. The application of P. albidus milk-clotting proteases in cheese making has not yet been reported in the scientific literature. The aim of this study was to characterize the milk-clotting proteases of P. albidus and use these enzymes in the production of Minas frescal cheese. For the production of coagulating proteases, the mushroom was grown in açaí seeds supplemented with rice bran (10%, w/w). The parameters affecting the production of coagulant, such as inoculum size, fermentation time, initial pH of cultivation medium and age of the inoculum were evaluated. The coagulant extract obtained under optimal production conditions was evaluated for optimal pH and temperature, pH and temperature stability, effect of ions and inhibitors. Significant production of coagulating proteases was obtained under the following conditions: inoculum size (2.5%), fermentation time (10 days), initial pH of the cultivation medium (6), and inoculum age (10 days). The coagulant exhibited significant catalytic activity in pH 5.0 at 55°C, with stability at 45°C and was completely inhibited by iodoacetic acid. The milk-clotting proteases of P. albidus were efficient for making Minas frescal cheese that presented 55.0% of moisture, 20.0% of lipids and 17.20% of protein. Pleurotus albidus is a potential source of milk-clotting proteases that can be applied in dairy industry for production of fresh Minas frescal cheese.

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“…Estudos revelaram que o tamanho do inóculo é um parâmetro que influencia na produção de proteases, independente da espécie avaliada e do bioprocesso. Por exemplo, a maior atividade proteolítica de Rhizopus oligosporus Saito 1905 M30 e de R. arrhizus A. Fisch 1892 M26 foi determinada quando utilizado inóculo de 10% e 5% (v/v), respectivamente (Irfan et al, 2011) Pleurotus albidus DPUA 1692 34,00 ± 0,00 a…”

Section: Influência Do Tamanho E Da Idade Do Inóculo Na Atividade Pro...unclassified

Proteases ácidas de cogumelo comestível da Amazônia para aplicabilidade industrial

et al. 2017

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As proteases constituem um grupo de enzimas que apresentam elevada aplicabilidade em diversos setores industriais, sendo obtidas de fontes animais, vegetais e microbianas. Entre os fungos, os cogumelos têm se destacado como fonte de proteases com potencial biotecnológico. O objetivo deste trabalho foi investigar a produção de proteases por cogumelos, utilizando a fermentação em meio líquido. A cultura matriz foi preparada em ágar batata dextrose, acrescida de extrato de levedura 0,5% (p/v), e o bioprocesso foi conduzido durante cinco dias, a 150 rpm e 25 °C. Azocaseína 1% (p/v) foi utilizada como substrato para avaliar a atividade proteolítica dos cogumelos. Entre as espécies avaliadas, Pleurotus albidus (Berk.) Pegler 1983 foi a produtora significativa de proteases (34,00 U/mL) e a síntese dessas enzimas foi estimulada pela idade e pelo volume do inóculo. Essas enzimas mostraram atividade ótima em pH 5 a 60 °C e estabilidade em pH 5-8, com temperaturas de 30 a 60 °C. As proteases foram classificadas como cisteíno e serinoproteases.

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Exploitation of Different Agro-residues for Acid protease Production by Rhizopus sp. in Koji Fermentation

Cited by 4 publications

References 24 publications

The Properties of Wet Blue Added Crude Enzyme from Rhizopus oligosporus in the Acid Bating Process

The Properties of Wet Blue Added Crude Enzyme from Rhizopus oligosporus in the Acid Bating Process

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Proteases ácidas de cogumelo comestível da Amazônia para aplicabilidade industrial

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