“…Many studies have evaluated the influence of nutritional conditions, such as the effect of glucose as carbon source supplemented by meat peptone and casein peptone as nitrogen source, on fungal protease production [24,25]. However, there are several studies that have tried diverse sources of carbon and nitrogen (sucrose, starch, glucose, fructose, peptone, yeast extract, sodium nitrate, and ammonium sulfate) as well as agro-industrial by-products (soybean meal, rice bran, and wheat bran) [21,22,[26][27][28][29][30]. In addition, physicochemical parameters, such as temperature and pH, have also shown to enhance protease production by microorganisms [22,27,31,32].…”