EFFECT OF FERMENTATION KINETICS FOR THE BIOSYNTHESIS OF PROTEASE FROM ASPERGILLUS AWAMORI

  • Radhika Pilli Research & Development Centre, Bharathiar University, Coimbatore, India
  • K G Siddalingeshwara Scientific & Industrial Research Centre, Bangalore, India

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. 

Key words: Fermentation Kinetics, Aspergillus tamarii, Protease, Plate assay.

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Author Biographies

Radhika Pilli, Research & Development Centre, Bharathiar University, Coimbatore, India
Research & Development Centre, Bharathiar University, Coimbatore, India
K G Siddalingeshwara, Scientific & Industrial Research Centre, Bangalore, India

Scientific & Industrial Research Centre, Bangalore, India

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1.
Pilli R, Siddalingeshwara K. EFFECT OF FERMENTATION KINETICS FOR THE BIOSYNTHESIS OF PROTEASE FROM ASPERGILLUS AWAMORI. JDDT [Internet]. 30Jul.2016 [cited 27Nov.2021];6(3):115-8. Available from: http://jddtonline.info/index.php/jddt/article/view/1281