https://www.imbe.fr/docrestreint.api/1081/ffef2c0c97fa860cfc74288567c0b736108d71c1/pdf/pdf_22_viniegra_2003.pdf

Advantages of fungal enzyme production in solid state over liquid fermentation systems

Xylanase production by thermophilic Bacillus licheniformis A99 in solid-state fermentation

Production and extraction of pectinases obtained by solid state fermentation of agroindustrial residues with Aspergillus niger

Enzyme production by solid-state fermentation: Application to animal nutrition

Summary Recent developments in industrial biotechnology have resulted in the exploitation ofnew and undiscovered microorganisms and the devising of improved methods for en-zyme production, which have led to increased yields of the enzyme, thus making a viableindustrial process feasible. This review tracks the developments in the field of acidic andneutral protease production with regard to the producers, methods of production andtheir improvement, the product and its applications. Key words : neutral protease, acidic protease, fermentation, genetic engineering, purifica-tion, enzyme assay Introduction Proteases are one of the industrially most importantenzymes. These proteolytic (protein digesting) biocata-lysts have been in use for many centuries, at first in thedairy industry as milk-clotting agents (rennet) for themanufacture of cheese. Proteases are enzymes that cata-lyse hydrolytic reactions in which protein molecules aredegraded to peptides and amino acids. These constitutea very large and complex group of enzymes, which dif-fer in properties such as substrate specificity, active siteand catalytic mechanism, pH and temperature optima andstability profile. The specificity of proteolytic enzymes isgoverned by the nature of the amino acid and other func-tional groups (aromatic or aliphatic or sulphur-contain-ing) close to the bond being hydrolysed. Proteases arepresent in all living beings and play an important rolein normal and abnormal physiological conditions, cata-lysing various metabolic reactions (

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Microbiology and Industrial Biotechnology of Food-Grade Proteases: A Perspective

A number of culture conditions for protease production by Aspergillus oryzae NRRL 2160 on solid substrates were investigated. The pH of the medium and the substrate markedly affected protease production. High protease yield was obtained when the fungus was cultivated for 72-96 h on rice hulls: rice bran (7:3), at an initial pH of 7.0. Maximal protease production was achieved at an initial moisture content of 35-40%, corresponding to a water activity range of 0.982-0.986. Casein and gluten were effective inducers. Polyethylene bags proved to be promising containment systems for solid state cultivation.

A. M. R. Pilosof

Papers

Culture requirements for the production of protease by Aspergillus oryzae in solid state fermentation.