Abstract

Production of Protease from Moringa Oleifera Leaves by Aspergillus Flavus in Solid State Fermentation.

Author: Praveen Kumar Dasari

Doi: 10.62655/s-epub.2023.v15.i01.pp1-7

Abstract:

The present research work is about optimization and production of protease enzyme by Moringa oleifera leaves as substrate in a solid state fermentation using microorganism Aspergillus flavus. Proteases are large and complex group of enzymes that plays an essential role in nutritional and regulatory activities. Proteases are important for physiological functions in living organisms; they assist in breakdown of protein food materials into amino acids, which the body can utilizes for energy, and also plays an important role in essential processes, such as blood clotting, cell division. The process occurs on a non-soluble material that acts both as support and a source of nutrients, with a reduced among of water, under the action of fermenting agent is known as Solid- state fermentation. Optimization of protease enzyme conditions like incubation time, incubation temperature, pH, inoculum level and moisture content were measured. The fermentation time of 48hrs and the temperature of 280C, pH 5, inoculum level of 14%v/v and moisture content of 70%v/w were observed optimum for the production of Protease. Different carbon and nitrogen sources were screened for their influence on enzyme yield; they are glucose, maltose, sucrose, fructose and lactose used as supplements.