Production of alkaline protease from Aspergillus oryzae isolated from seashore of Bay of Bengal

Aspergillus oryzae isolatedon  Potato dextrose agar  from soil samples of kottakoduru seashore of Bay of Bengal, Andhra Pradesh, India seashore of Bay of Bengal by spread plate method and was screened for alkaline protease production on Skim milk containing agar plates and identified by clear zones...

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Bibliographic Details
Published in:Journal of applied and natural science 2018-12, Vol.10 (4), p.1210-1215
Main Authors: M, Raghu Ram, Yepuru, Suman Kumar
Format: Article
Language:English
Subjects:
Alkaline protease
Amino acids
Aspergillus oryzae
Bacteria
Dextrose
Enzymatic activity
Enzyme activity
Enzymes
Fermentation
Food
Fungi
Gingelly oil cake
Oil cake
Peptides
pH effects
Protease
Sesame oil
Skim milk
Substrates
Wheat
Wheat bran
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Summary:Aspergillus oryzae isolatedon  Potato dextrose agar  from soil samples of kottakoduru seashore of Bay of Bengal, Andhra Pradesh, India seashore of Bay of Bengal by spread plate method and was screened for alkaline protease production on Skim milk containing agar plates and identified by clear zones of protein hydrolysis around colonies. Different physical and chemical parameters such as pH, temperature, substrate concentration and incubation time were optimized for the better production of alkaline protease. The maximum protease activity was found at pH of 8 containing 10% wheat bran at 300C, after 72 hours of fermentation.ZnSO4was effective activator for protease activity and sodium dsulphate had shownmore than 50% inhibition of enzyme activity. Among the different oil cakes used for the production of enzyme the Sesame  oil cake proved to be suitable substrate after wheat bran for the production of protease by Aspergillus oryzae.
ISSN:0974-9411
2231-5209
DOI:10.31018/jans.v10i4.1905