A COMPARATIVE STUDY OF NEW ASPERGILLUS STRAINS FOR PROTEOLYTIC ENZYMES PRODUCTION BY SOLID STATE FERMENTATION

ORTIZ GASTON; NOSEDA DIEGO GABRIEL; PONCE CLARA; RECUPERO MATIAS; BLASCO MARTIN; ALBERTÓ EDGARDO

Enzyme Research

Hindawi Publishing Corporation

Año: 2016

2090-0414

A comparative study of the proteolytic enzymes production using twelve Aspergillus strains previously unused for this purpose was performed by solid state fermentation. A semi-quantitative and quantitative evaluation of proteolytic activity was carried out using crude enzymatic extracts obtained from the fermentation cultures, finding seven strains with high and intermediate level of protease activity. Biochemical, thermodynamics and kinetics features such as: optimum pH and temperature values, thermal stability, activation energy (Ea), quotient energy (Q10), Km and Vmax were studied in four enzymatic extracts from the selected strains that showed the highest productivity. Additionally, these strains were evaluated by zymogram analysis obtaining protease profiles with a wide range of molecular weight for each sample. From these four strains with the highest productivity, the proteolytic extract of A. sojae ATCC 20235 showed to be an appropriate biocatalyst for hydrolysis of casein and gelatin substrates, increasing its antioxidant activities in 35% and 125%, respectively.