Protease production by different thermophilic fungi

dc.contributorUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2014-05-20T14:00:49Z
dc.date.available2014-05-20T14:00:49Z
dc.date.created2014-05-20T14:00:49Z
dc.date.issued2008-03-01
dc.identifierApplied Biochemistry and Biotechnology. Totowa: Humana Press Inc, v. 146, n. 1-3, p. 223-230, 2008.
dc.identifier0273-2289
dc.identifierhttp://hdl.handle.net/11449/21484
dc.identifier10.1007/s12010-007-8034-x
dc.identifierWOS:000255089200021
dc.identifier7091241742851920
dc.identifier9424175688206545
dc.description.abstractA comparative study was carried out to evaluate protease production in solid-state fermentation (SSF) and submerged fermentation (SmF) by nine different thermophilic fungi - Thermoascus aurantiacus Miehe, Thermomyces lanuginosus, T. lanuginosus TO.03, Aspergillus flavus 1.2, Aspergillus sp. 13.33, Aspergillus sp. 13.34, Aspergillus sp. 13.35, Rhizomucor pusillus 13.36 and Rhizomucor sp. 13.37 - using substrates containing proteins to induce enzyme secretion. Soybean extract (soybean milk), soybean flour, milk powder, rice, and wheat bran were tested. The most satisfactory results were obtained when using wheat bran in SSF. The fungi that stood out in SSF were T. lanuginosus, T. lanuginosus TO.03, Aspergillus sp. 13.34, Aspergillus sp. 13.35, and Rhizomucor sp. 13.37, and those in SmF were T. aurantiacus, T. lanuginosus TO.03, and 13.37. In both fermentation systems, A. flavus 1.2 and R. pusillus 13.36 presented the lowest levels of proteolytic activity.
dc.languageeng
dc.publisherHumana Press Inc
dc.relationApplied Biochemistry and Biotechnology
dc.relation1.797
dc.relation0,571
dc.rightsAcesso restrito
dc.sourceWeb of Science
dc.subjectProtease
dc.subjectThermophilic fungi
dc.subjectSolid state fermentation (SSF)
dc.subjectSubmerged fermentation
dc.subjectWheat bran
dc.titleProtease production by different thermophilic fungi
dc.typeArtículos de revistas


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