Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation
Proteases are important enzymes because of their extended uses in several industries, such as food, beverages, pharmacy, detergents, and many others. <i>Aspergillus</i> is one of the most used fungi strains for enzyme production by solid-state fermentation (SSF). Disponibility of the car...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/2/97 |
| _version_ | 1797298294242672640 |
|---|---|
| author | Liliana Londoño-Hernández María de Jesús García-Gómez Sergio Huerta-Ochoa Anna María Polanía-Rivera Cristóbal Noé Aguilar Lilia Arely Prado-Barragán |
| author_facet | Liliana Londoño-Hernández María de Jesús García-Gómez Sergio Huerta-Ochoa Anna María Polanía-Rivera Cristóbal Noé Aguilar Lilia Arely Prado-Barragán |
| author_sort | Liliana Londoño-Hernández |
| collection | DOAJ |
| description | Proteases are important enzymes because of their extended uses in several industries, such as food, beverages, pharmacy, detergents, and many others. <i>Aspergillus</i> is one of the most used fungi strains for enzyme production by solid-state fermentation (SSF). Disponibility of the carbon source is a key factor for protease production. In addition, the selection of solid support has great importance, as it must provide suitable airflow through the packed bed and nutrient diffusion inside the fermentable mass. Six <i>Aspergillus</i> strains and two inert supports (Agrolite (AL) and Polyurethane (PUF)) were tested for protease production from fish flour (FF) at different glucose concentrations (0, 5, 10, 15%) by SSF. The FF/PUF mixture at 70/30 (<i>w</i>/<i>w</i>) ratio, with 75.39% moisture, and a critical moisture point of 0.11 gH<sub>2</sub>O/g, presented a texture that allowed heat and mass transfer and provided enough moisture to make free water available as required for microorganism growth during the fermentation process. <i>Aspergillus oryzae</i> 2095 produced higher amounts of neutral and alkaline proteases with the addition of 5% glucose to the growth medium. Kinetics studies reveal that protease production is partially associated with growth. The extracts obtained can be used in different industries, and especially to prepare fish high-value by-product hydrolysates. |
| first_indexed | 2024-03-07T22:33:50Z |
| format | Article |
| id | doaj.art-ab4696e2ca2c45928f39942e1e6e9ed9 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-07T22:33:50Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-ab4696e2ca2c45928f39942e1e6e9ed92024-02-23T15:15:56ZengMDPI AGFermentation2311-56372024-02-011029710.3390/fermentation10020097Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State FermentationLiliana Londoño-Hernández0María de Jesús García-Gómez1Sergio Huerta-Ochoa2Anna María Polanía-Rivera3Cristóbal Noé Aguilar4Lilia Arely Prado-Barragán5BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, ColombiaInstitute of Biotechnology, Universidad de Papaloapan, Tuxtepec 68301, Oaxaca, MexicoBiotechnology Department, Universidad Autónoma Metropolitana, Mexico City 09340, MexicoSchool of Food Engineering, Faculty of Engineering, Universidad del Valle, Valle del Cauca, Tuluá 763028, ColombiaFood Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuil, MexicoBiotechnology Department, Universidad Autónoma Metropolitana, Mexico City 09340, MexicoProteases are important enzymes because of their extended uses in several industries, such as food, beverages, pharmacy, detergents, and many others. <i>Aspergillus</i> is one of the most used fungi strains for enzyme production by solid-state fermentation (SSF). Disponibility of the carbon source is a key factor for protease production. In addition, the selection of solid support has great importance, as it must provide suitable airflow through the packed bed and nutrient diffusion inside the fermentable mass. Six <i>Aspergillus</i> strains and two inert supports (Agrolite (AL) and Polyurethane (PUF)) were tested for protease production from fish flour (FF) at different glucose concentrations (0, 5, 10, 15%) by SSF. The FF/PUF mixture at 70/30 (<i>w</i>/<i>w</i>) ratio, with 75.39% moisture, and a critical moisture point of 0.11 gH<sub>2</sub>O/g, presented a texture that allowed heat and mass transfer and provided enough moisture to make free water available as required for microorganism growth during the fermentation process. <i>Aspergillus oryzae</i> 2095 produced higher amounts of neutral and alkaline proteases with the addition of 5% glucose to the growth medium. Kinetics studies reveal that protease production is partially associated with growth. The extracts obtained can be used in different industries, and especially to prepare fish high-value by-product hydrolysates.https://www.mdpi.com/2311-5637/10/2/97<i>Aspergillus</i>protease productionglucose concentrationfish flourinert support |
| spellingShingle | Liliana Londoño-Hernández María de Jesús García-Gómez Sergio Huerta-Ochoa Anna María Polanía-Rivera Cristóbal Noé Aguilar Lilia Arely Prado-Barragán Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation Fermentation <i>Aspergillus</i> protease production glucose concentration fish flour inert support |
| title | Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation |
| title_full | Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation |
| title_fullStr | Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation |
| title_full_unstemmed | Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation |
| title_short | Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of <i>Aspergillus</i> under Solid-State Fermentation |
| title_sort | effect of glucose concentration on the production of proteolytic extract by different strains of i aspergillus i under solid state fermentation |
| topic | <i>Aspergillus</i> protease production glucose concentration fish flour inert support |
| url | https://www.mdpi.com/2311-5637/10/2/97 |
| work_keys_str_mv | AT lilianalondonohernandez effectofglucoseconcentrationontheproductionofproteolyticextractbydifferentstrainsofiaspergillusiundersolidstatefermentation AT mariadejesusgarciagomez effectofglucoseconcentrationontheproductionofproteolyticextractbydifferentstrainsofiaspergillusiundersolidstatefermentation AT sergiohuertaochoa effectofglucoseconcentrationontheproductionofproteolyticextractbydifferentstrainsofiaspergillusiundersolidstatefermentation AT annamariapolaniarivera effectofglucoseconcentrationontheproductionofproteolyticextractbydifferentstrainsofiaspergillusiundersolidstatefermentation AT cristobalnoeaguilar effectofglucoseconcentrationontheproductionofproteolyticextractbydifferentstrainsofiaspergillusiundersolidstatefermentation AT liliaarelypradobarragan effectofglucoseconcentrationontheproductionofproteolyticextractbydifferentstrainsofiaspergillusiundersolidstatefermentation |