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Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

Aspergillus oryzae MTCC 5341, when grown on wheat bran as substrate, produces several extracellular acid proteases. Production of the major acid protease (constituting 34% of the total) by solid-state fermentation is optimized. Optimum operating conditions obtained are determined as pH 5, temperature of incubation of 30°C, defatted soy flour addition of 4%, and fermentation time of 120 h, resulting in acid protease production of 8.64 × 105 U/g bran. Response-surface methodology is used to generate a predictive model of the combined effects of independent variables such as, pH, temperature, defatted soy flour addition, and fermentation time. The statistical design indicates that all four independent variables have significant effects on acid protease production. Optimum factor levels are pH 5.4, incubation temperature of 31°C, 4.4% defatted soy flour addition, and fermentation time of 123 h to yield a maximum activity of 8.93 × 105 U/g bran. Evaluation experiments, carried out to verify the predictions, reveal that A. oryzae produces 8.47 × 105 U/g bran, which corresponds to 94.8% of the predicted value. This is the highest acid protease activity reported so far, wherein the fungus produces four times higher activity than previously reported [J Bacteriol 130(1): 48–56, 1977].

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Acknowledgments

The authors wish to thank Dr. V. Prakash, Director, CFTRI, for his valuable support and suggestions. The authors thank Dr. M. C. Varadaraj, Head, Human Resource Development, CFTRI, for help in isolation and identification of Aspergillus oryzae, MTCC 5341. The authors thank Dr. N. Bhaskar, Department of Meat, Fish & Poultry Technology, CFTRI, for helpful discussion.The Department of Biotechnology, Govt. of India provided the funds for this research. K.S.V. thanks CSIR for a research fellowship.

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Authors and Affiliations

  1. Department of Protein Chemistry and Technology, Central Food Technological Research Institute (A Constituent Laboratory of the Council of Scientific and Industrial Research), Mysore, 570 020, India

    K. S. Vishwanatha, A. G. Appu Rao & Sridevi Annapurna Singh

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  1. K. S. Vishwanatha
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  2. A. G. Appu Rao
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  3. Sridevi Annapurna Singh
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Correspondence to Sridevi Annapurna Singh.

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Vishwanatha, K.S., Rao, A.G.A. & Singh, S.A. Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters. J Ind Microbiol Biotechnol 37, 129–138 (2010). https://doi.org/10.1007/s10295-009-0654-4

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