Preparation and some properties of a partially purified rennin-like enzyme from Penicillium expansum

Abdelfattah, Ahmed; Amr, Ali S.

doi:10.1016/0269-7483(87)90082-6

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Factors Affecting Acid Protease Production1

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Cited by 5 publications

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“…Overall enzyme yields of A. niger F2078 were much higher than that previously reported for A. oryzae and A . f l a w s (Karuna and Ayyanna 1993), Rhizopus oligosporus (Farley and Ikasari 1992;Jaya Raju and Ayyanna 1993), Humicola lutea (Aleksieva et al 1981) and Penicillium expansum (Abdel-Fattah and Amr 1987).…”

Section: Factors Affecting Acid Protease Productionmentioning

confidence: 99%

Production of thermostable acid protease by Aspergillus niger

Singh

Ghosh

1994

Lett Appl Microbiol

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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.

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Section: Factors Affecting Acid Protease Productionmentioning

confidence: 99%