Studies on the Production of Protease by Aspergillus Oryzae Ncim 637 under Solid-state Fermentation using Mixed Substrates of Prawn’s Shell and Fish Meal Powder

Abstract

Proteases are the enzymes that catalyze the breakdown of protein molecules into peptides and amino acids. Because of the vast variety of applications of the proteases in the current investigation. the production of protease from Aspergillus oryzae NCIM 637 was carried out under solid-state fermentation. The highest yield of the enzyme was screened using two substrate powders (Prawn's shell and fish meal powder), and it was observed that combined substrate powder has a higher potential to serve as a substrate for neutral protease synthesis by the fungal strain Aspergillus oryzae NCIM 637. Fermentation time (5 days), fermentation temperature (35°C), optimum pH (7), initial moisture content (46.40%), inoculum age (4 days), and inoculum volume were all optimized (1.0ml). The influence of additives such as carbon source maltose (2%) and nitrogen source casein (2%) was investigated, with a maximum production of 562.57U/gds. When the enzyme was partially purified using ammonium sulfate precipitation, the activity of the protease enzyme was found to be 570U/gds. Proteases have a wide range of applications in the food, pharmaceutical, and leather industries, as well as brewing.