Abstract

OPTIMIZATION AND PRODUCTION OF PROTEASE USING ASPERGILLUS CERVINUS

Praveen Kumar Dasari*, Sai Saranya Gannamaneni, Bollina Jahnavi, Borra Umadevi, Manikala Ananth Balaji, Narlapati Meghana and Rayala Sravani

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Abstract

Proteases are very essential for the physiological functions in living organisms, which helps in the breakdown of protein molecules and food materials into amino acids, they are used for energy and plays an extreme role in the process of blood clotting, cell division. The main aim of the present research work was optimization of process parameters for the production Protease enzyme using Artocarpus heterophyllus leaves as substrate in a solid state fermentation by using microorganism Aspergillus cervinus. Proteases are complex and large group of enzymes that plays a predominant role in nutritional and regulatory activities in living cells. Solid-state fermentation was elucidated as an activity that occurs on a non-soluble material may acts both as support and a source of nutrients, with a reduced amount of water under the process of fermentation. For the production of protease enzyme different parameters like incubation time, incubation temperature, pH, inoculum level and moisture content and were optimized. The incubation time of 72hrs, the temperature of 340C, pH 5, inoculum level of 60%v/w and moisture content of 70%v/w were marked optimum for the production of protease. Different carbon components were screened for the enzyme production; they are glucose, fructose, maltose, sucrose and lactose used as carbon supplements. Among the carbon source, glucose gave best production when compared with other carbon supplements. To determine nitrogen effect on enzyme production, potassium nitrate was taken and 0.3% w/w was observed optimum for the enzyme production. Final conclusion was that Artocarpus heterophyllus could be a promising substrate for industrial application since it produces a significant L–asparaginase (59.06 IU/ml) activity in solid state fermentation.

Keywords: Artocarpus heterophyllus, Aspergillus cervinus, Solid-state fermentation.