Publication:
Protease production by Aspergillus oryzae in solid-state fermentation using agroindustrial substrates

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Issued Date

2008

Resource Type

Article

File Type

application/pdf

ISSN

2682575

DOI

10.1002/jctb.1907

Other identifier(s)

2-s2.0-46049109713

Rights Holder(s)

Scopus

Bibliographic Citation

Journal of Chemical Technology and Biotechnology. Vol 83, No.7 (2008), p.1012-1018

Suggested Citation

Chutmanop J., Chuichulcherm S., Chisti Y., Srinophakun P. Protease production by Aspergillus oryzae in solid-state fermentation using agroindustrial substrates. Journal of Chemical Technology and Biotechnology. Vol 83, No.7 (2008), p.1012-1018. doi:10.1002/jctb.1907 Retrieved from: https://hdl.handle.net/20.500.14740/3952

Title

Protease production by Aspergillus oryzae in solid-state fermentation using agroindustrial substrates

Author(s)

Chutmanop J.
 Chuichulcherm S.
 Chisti Y.
 Srinophakun P.

Abstract

Background: An inexpensive and readily available agroindustrial substrate such as rice bran can be used to produce cheap commercial enzymes by solid-state fermentation. This work investigates the production of food-grade proteases by solid-state fermentation using readily available Thai rice bran. Results: A local strain of Aspergillus oryzae (Ozykat-1) was used to produce proteases. Rice bran used alone proved to have poor substrate morphology (insufficient porosity) for satisfactory solid-state fermentation. A certain amount of wheat bran was necessary to improve the morphology of the substrate. The following variables affected protease production: substrate composition, initial moisture content and initial pH. A high protease activity (∼1200 U g-1 dry solids) was obtained on a substrate that had a wheat bran to rice bran ratio of 0.33 by dry weight, a moisture content of 50%, initial pH of 7.5, and incubation temperature of 30 °C. Conclusion: Nutritionally, rice bran used alone was as good a substrate as mixed bran for producing protease, but rice bran had poor morphological characteristics for consistent fermentation. A substrate that had a wheat bran to rice bran ratio of 0.33 by dry weight was best for producing protease. © 2008 Society of Chemical Industry.

Subject(s)

Biochemical engineering
 Canning
 Fermentation
 Food preservation
 Grain (agricultural product)
 Amylases
 Aspergillus oryzae
 Commercial enzymes
 Food-grade
 Initial Moisture Content
 Initial pH
 Local strains
 Protease activities
 Protease production
 Proteases
 Rice brans
 Solid-state fermentation
 Substrate composition
 Wheat bran
 Substrates
 Amylase
 Proteinase
 Article
 Aspergillus oryzae
 Bran
 Controlled study
 Dry weight
 Enzyme activity
 Enzyme synthesis
 Food microbiotechnology
 Incubation temperature
 Moisture
 Nonhuman
 PH measurement
 Rice
 Solid state fermentation
 Thailand
 Wheat
 Aspergillus oryzae
 Triticum aestivum

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URI

https://hdl.handle.net/20.500.14740/3952

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Scopus: Year 1983-2021

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