Optimization of Protease Production from Wild and Mutant Strains of Aspergillus sp. under Submerged Fermentation

Proteases are one of the most significant groups of commercial enzymes and contribute 60% of the world enzyme market. The choice of proteases is the microbial proteases due to their versatility, stability and distinctive properties. Today, microbial proteases are utilized in various industries viz., meat processing, ripening of cheese, detergents, textile, recovery of silver from photographic image etc. Therefore, the present study was undertaken to increase the protease production from wild and mutagenic strain of Aspergillus sp. Wild and mutagenic strain of proteolytic soil fungus Aspergillus sp. was used for optimization study. Different parameters (nitrogen, carbon sources, temperature, pH and incubation time) were optimized in submerged fermentation (SmF) for enhanced protease production. Wild strain demonstrated highest protease activity at pH 10.0 after 48 h of incubation at 37 °C in the medium containing glucose as carbon source and yeast extract as nitrogen source whereas optimum protease activity from mutagenic strain was found at pH 10.0 after 94 h of incubation at 37 °C in the medium containing fructose as carbon source and peptone as nitrogen source. Protease production was increased from wild and mutagenic strain of Aspergillus sp. after parameters optimization in SmF.