OPTIMIZATION OF PROCESS PARAMETERS AND LEACHING CONDITIONS AFFECTING PROTEASE PRODUCTION UNDER SOLID STATE FERMENTATIONR. CHAITHANYA, C.M. AKILA BHAGAVATHY AND S. MRUDULA
Optimization of process parameters and leaching conditions for improved production of protease was carried out. The optimum process conditions are incubating temperature at 40 °C, pH 5.0, incubating time of 30 h, moisture content of 1:1.5 and 1:1.75 w/v, inoculum level of 10% v/w, sucrose and urea as carbon and nitrogen sources at 1% (w/w), respectively. The optimum leaching parameters such as solutions, solvents, contact time and physical state for effective extraction of protease from the fermented bran were found to be glycerol and tap water, 60 min and 100 rpm, respectively. Under the optimum conditions, the strain produced 7.95 U of protease per gram dry bacterial bran (DBB). The strain produced about 8.83 times more protease in SSF than in submerged fermentation.
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