Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

García-Gómez, M.J.; Huerta‐Ochoa, Sergio; Loera, Octavio; Prado-Barragán, Lilia Arely

doi:10.1016/j.foodchem.2008.06.016

Cited by 31 publications

(21 citation statements)

References 33 publications

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“…5b). García-Gómez showed protease extracted from A.oryzae 2095 342 maintained up to 80% in the pH range of 6 to 10 with the optimal pH of 9 As our 343 result, this protease showed the maximum activity at 50 °C(33). Some strains may 344 produce more than one protease as what reported for A. oryzae that extracts three 345 proteases possessing optimum of pH 6, pH 7.5 and pH 10 (Effects of metal ions on protease activity350 Effect of metal ions was investigated on protease activity.…”

mentioning

confidence: 56%

Production and biochemical characterization of an alkaline protease from Aspergillus oryzae CH93

Salihi

Asoodeh

Aliabadian

2017

International Journal of Biological Macromolecules

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mentioning

confidence: 56%

Production and biochemical characterization of an alkaline protease from Aspergillus oryzae CH93

Salihi

Asoodeh

Aliabadian

2017

International Journal of Biological Macromolecules

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“…Absorbance was read against a blank at 660 nm. One unit of enzyme activity was defined as the amount of enzyme that liberated 1 µg of tyrosine per minute under assay conditions [12].…”

Section: Methodsmentioning

confidence: 99%

“…Soybean contains high content of nitrogen to be a good substrate to produce proteolytic enzymes. Moreover, the intensity of proteins was deduced by the intensity of time dependence by digesting nutrients from substrates [4], [12], [13].…”

Section: B Enzyme Productionmentioning

confidence: 99%

Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Chancharoonpong¹,

Hsieh²,

Sheu³

2012

IJBBB

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Abstract-Soybean koji is an important ingredient for traditional fermented food in South-East Asia and East Asia. It provides large amount of enzyme from koji mold, Aspergillus oryzae S., to digest nutrients in substrates. This study aimed at production of certain enzymes in soybean koji and potential to be applied for accelerating fish sauce fermentation. Koji containing 60% soybean was used as substrate to investigate the enzyme production by A. oryzae S. The growth of this mold was enumerated by potato dextrose agar. The mycelium development of A. oryzae S. was observed by scanning electron microscope. During koji production, pH of soybean koji increased from 6.32 to 6.07. It was caused by extracellular proteins production. The highest neutral protease, alkaline protease and amylase activities were 84.38, 41.35 and 200 unit/g of dry weight, respectively. Moreover, growing of enzyme activities on soybean koji correlated with the growth of this mold. Electron micrograph showed that spores of A. oryzae S. were formed after 48 h of cultivation period. Additionally, the highest enzymes activities were also shown in this stage.

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“…L'utilisation de ces déchets dans différentes fermentations microbiennes permet la production de métabolites à haute valeur ajoutée tels que les antibiotiques et les enzymes ; ce qui représente un moyen prometteur économiquement (Zouari et al, 2002). Les déchets d'oranges ont été utilisés dans la production de l'α-amylase microbienne (Bennamoun et al, 2004 ;Oussadi et Kitouni, 2015) 40 % des enzymes industrielles sont produites par les microorganismes parmi lesquels, des souches fongiques (García-Gómez et al, 2009). En effet, les moisissures sont considérées comme les microorganismes les plus importants en biotechnologie.…”

Section: Introductionunclassified

Optimisation à l’aide d’un plan d’expériences de la production d’une protéase fongique sur milieu à base de déchets agro-industriels

Benkahoul¹,

Belmessikh²,

Boukhalfa³

et al. 2017

Environnement, Ingénierie &Amp; Développement

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The production of neutral protease was carried out by the cultivation of Aspergillus oryzae Ahlburg (Cohen) 1042.72 in submerged fermentation using orange waste resulting from juice processing as a basal medium enriched with agro-industrial wastes. Optimization of the enzyme synthesis was achieved using the statistical method of Plackett-Burman design with N = 8 experimentsand N-1 factors; five real (corn-steep liquor, pH, salt, decommissioned dates, whey) and two errors. The results were modeled using a linear regression of the type: β0 + β1X1 + β2X2 + β3X3 + β4X4 + β5X5 + e The statistical results (correlations and significance level) made it possible to select the factors allowing the maximum production of protease (2016 U) obtained on a medium containing orange waste enriched in corn-steep liquor in 72 h and at pH 6. A large production is therefore obtained on a cheap medium. La production d’une protéase neutre a été réalisée par fermentation d’une moisissure mésophyle (Aspergillus oryzae Ahlburg (Cohen)1042.72) en erlenmeyers sur milieux à base de déchets d’oranges enrichis à l’aide de sous-produits agro-industriels. L’optimisation de la synthèse de l’enzyme a été effectuée en utilisant une méthode statistique de planification expérimentale (les matrices de Plackett et Burman à N = 8, soit à 8 expériences et N-1 = 7 variables). Les variables utilisées sont les 5 facteurs de production (lactosérum, déchets de dattes ou dattes déclassées, corn-steep liquor, sels minéraux et pH) et 2 erreurs. Les résultats ont été modélisés selon une régression linéaire multiple de type : β0 + β1X1 + β2X2 + β3X3 + β4X4 + β5X5 + e Les résultats statistiques (corrélation et seuil de signification) ont permis de sélectionner les facteurs permettant la meilleure production de l’enzyme. Celle-ci (2016 U) est obtenue sur un milieu à base de déchets d’oranges enrichis en corn-steep liquor après 72 h de fermentation à pH 6. Ainsi, le milieu optimal permet une production importante de protéase neutre sur un milieu à moindre coût.

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Advantages of a proteolytic extract by Aspergillus oryzae from fish flour over a commercial proteolytic preparation

Cited by 31 publications

References 33 publications

Production and biochemical characterization of an alkaline protease from Aspergillus oryzae CH93

Production and biochemical characterization of an alkaline protease from Aspergillus oryzae CH93

Production of Enzyme and Growth of Aspergillus oryzae S.on Soybean Koji

Optimisation à l’aide d’un plan d’expériences de la production d’une protéase fongique sur milieu à base de déchets agro-industriels

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