ArticleJournal, genetic engineering & biotechnology2022
Optimization of protease production from Rhizomucor miehei Rm4 isolate under solid-state fermentation.
Article in Journal, genetic engineering & biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed, 21 citations in OpenAlex.
- Microbial proteases and their applications.Frontiers in microbiology · 2023Review
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3 authors at 1 institution in 1 country.
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Abstract
backgroundProtease is one of the most important industrial enzymes. The importance of protease bioproduction comes from meeting the increasing demand for this enzyme especially in the cheese industry. Rhizomucor miehei protease is the preferred substitute for the traditional rennet. Solid-state fermentation (SSF) shows promising results in enzyme production. An optimization strategy was applied to optimize the production of Rhizomucor miehei protease in a solid medium. The components of the fermentation medium were screened by using the one-factor-at-a-time (OFAT) approach. The optimization process then was performed by using the response surface methodology (RSM) approach based on five factors (fermentation time, temperature, pH, moisture content, nitrogen concentration) at five levels. Specific milk clotting activity and milk clotting activity/proteolytic activity ratio were considered as response variables in the optimization process.
resultsAmong several combinations, wheat bran was selected as the best substrate. Casein was selected based on preliminary screening of nitrogen sources. The optimal conditions identified by RSM analysis were found to be 81.21 h, 41.11°C, 6.31, 80%, and 1.33% for fermentation time, temperature, pH, moisture content, and casein concentration, respectively. The performed fermentation process under the optimized conditions gave an enzymatic extract with the values of 5.11 mg/mL, 2258.13 Soxhlet unit/mL, 441.90 Soxhlet unit/mg, 1.14 protease unit/mg, and 388.66 for protein content, milk clotting activity, specific clotting activity, specific proteolytic activity, and milk clotting activity/proteolytic activity ratio, respectively. The aforementioned values were close to the predicted values.
conclusionThe high milk clotting activity and the relatively low proteolytic activity signify higher specificity of the produced enzyme, which is favorable in cheese making. The observed results reveal the efficiency of the applied statistical approaches in obtaining desired values of response variables and minimizing experimental runs, as well as achieving good predictions for response variables.
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