A Comparative Study of New Aspergillus Strains for Proteolytic Enzymes Production by Solid State Fermentation

ORTIZ G; NOSEDA DG; PONCE MORA MC; RECÚPERO MN; BLASCO M; ALBERTÓ EO

Enzyme Research

Hindawi Publishing Corporation

Año: 2016 vol. 2016 p. 1 - 11

2090-0414

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