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

Vishwanatha, K. S. and Appu Rao, A. G. and Sridevi Annapurna, Singh (2010) Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters. Journal of Industrial Microbiology and Biotechnology, 37. pp. 129-138.

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Abstract

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�C, defatted soy flour addition of 4%, and fermentation time of 120 h, resulting in acid protease production of 8.64 9 105 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�C, 4.4% defatted soy flour addition, and fermentation time of 123 h to yield a maximum activity of 8.93 9 105 U/g bran. Evaluation experiments, carried out to verify the predictions, reveal that A. oryzae produces 8.47 9 105 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].

Item Type: Article
Uncontrolled Keywords: Acid protease Solid-state fermentation Aspergillus oryzae Media optimization
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2010 10:53
Last Modified: 01 Jul 2015 11:51
URI: http://ir.cftri.com/id/eprint/9364

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