Tapasi Polley and Uma Ghosh* Pages 55 - 60 ( 6 )
Background: Alkaline proteases are essential enzymes that have several applications in our industry.
Objective: The aim was to optimized the nutritional parameters by one-factor-at-a-time (OFAT) method in solid-state fermentation.
Methods: Production of protease by employing our laboratory's new isolate, Alternaria alternata TUSG1 (strain accession number- MF401426) under solid-state fermentation was optimized. The nutritional factors were investigated, and only one agricultural residue (cauliflower leaves) with different particle sizes was checked.
Results: Highest enzyme production was obtained with a medium particle size of cauliflower leaves (610 U/gds) followed by coarse waste (603U/gds) and fine waste (596 U/gds) using 106 spores/ml as inoculum at 30° C for 7 days. The organism utilized carbon sources 0.5% (w/w) dextrose, fructose, maltose, sucrose, lactose, and starch. Among them, maltose was found to be the best carbon source. A variety of inorganic and organic media components were investigated for nitrogen sources of 0.3% (w/w), and skim milk was turned out to the best.
Conclusion: The maximum enzyme activity was obtained with 1% of maltose, 0.5% of skim milk, and 0.05% of MgSO4. With optimized media, 1.53 fold increase in the protease production at agricultural residue cauliflower leaves was obtained.
Alkaline protease, casein, skim milk, maltose, cauliflower leaves, one-factor-at-a-time method.
Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata-700032, Department of Food Technology and Bio-Chemical Engineering, Jadavpur University, Kolkata-700032