Production, purification, and characterization of alkaline protease from Aspergillus flavus and its compatibility with commercial detergents

Abstract

Aspergillus flavus was used to produce alkaline protease. Solid state fermentation (SSF) strategy was adopted to explore the most favorable physical and nutritional conditions for enzyme production. Maximum production was achieved at pH 6.0 and a temperature of 30 °C after 84 h of growth period. For the optimization of the chemical parameters, different carbon and nitrogen sources were used including glucose, fructose, sucrose, ammonium sulphate, and urea. Maximum production was observed with 0.3% concentration of all the compounds. Ammonium sulphate salting out and gel chromatography was used to purify the enzyme. The enzyme was completely precipitated out at 80% saturation. The value of Vmax was 3.9 U/mL, while the value of Km was 1.9 mg/mL. The enzyme was tested for its compatibility with a few famous detergents available on the market. With the alkaline protease under study, the enzyme displayed a maximum retention of its activity i.e. 80.8% in the presence of commercial detergent Surf excel. The activity dropped down to 61.5% when the enzyme was allowed to work in the presence of another locally used detergent, i.e., Bonus. Protease production from A. flavus was carried out on rice bran and wheat bran and the wheat bran gave better results.

Knowledge and Use of Hearing Aids Among Hearing Impaired Persons Visiting Ear Nose and Throat (ENT) Clinic at Tamale Teaching Hospital (TTH)

“…The reported prevalence of hearing adoption and use in South Korea is 17.4% and 12.6% respectively, indicating that the prevalence of hearing aid use is relatively low (Cho et al, 2015). According to Wajeeha et al, (2021), several factors accounts for the rejection of hearing aids among young adults having moderate to severe hearing loss, prevalent among which is the hearing aid value. Other factors identified by Niyogi & Kumari,(2022) are financial problem, physical looks, perception and discomfort.…”