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Production of thermostable acid protease by Aspergillus niger
Author(s) -
Singh A.,
Ghosh V.K.,
Ghosh P.
Publication year - 1994
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1994.tb00839.x
Subject(s) - aspergillus niger , protease , corn steep liquor , enzyme , sucrose , food science , biochemistry , chemistry , enzyme assay , nitrogen , extracellular , aspergillus , biology , microbiology and biotechnology , fermentation , organic chemistry
Aspergillus niger F2078 produces high levels of extracellular thermostable acid protease within 96 h. Although glucose and peptone were the best carbon and nitrogen sources, respectively, sucrose and a cheap nitrogen source, corn steep liquor, also gave satisfactory enzyme yields. Supplementation of groundnut meal to the basal medium enhanced enzyme production. Temperature and pH optima of the enzyme activity were 60°C and 3.0–4.0, respectively. The enzyme was stable between pH 3.0 and 6.0 and at temperatures up to 60°C.