EFFECT OF FERMENTATION KINETICS FOR THE BIOSYNTHESIS OF PROTEASE FROM ASPERGILLUS AWAMORI
Abstract
Among the various groups of microorganisms filamentous fungi are most widely exploited because of their ability to grow on complex medium and production of wide range of extracellular enzymes. This study highlights the production of extracellular protease biosynthesis were carried out by using Aspergillus awamori was evaluated under different fermentation kinetics by employing submerged fermentation method. The protease producers detected by the clear zone (casein hydrolysis) around the colony by simple plate assay method. Aspergillus awamori KGSR 12 was the potential strain among the fungal isolates. The Protease biosynthesis was increased their yield after the optimization of fermentation parameters. The optimum pH 6.0 (1.96 IU), temperature 350C (2.12 IU) and inoculum size 0.5 ml showed 2.23 IU.
Key words: Fermentation Kinetics, Aspergillus awamori, Protease, Plate assay.Â
Key words: Fermentation Kinetics, Aspergillus tamarii, Protease, Plate assay.
DOI
https://doi.org/10.22270/jddt.v6i3.1281References
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