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Production Of Protease By Aspergillus Flavus In Solid State Fermentation
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The study for the production of protease from Aspergillus flavus using wheat bran as substrate under Solid State Fermentation was conducted in University of Abuja, Department of Microbiology. Aspergillus flavus was isolated from spoilt bread and was identified on the basis of the morphological assessment such as macroscopic and microscopy. Among the characteristics used includes: colonial characteristics such surface appearance, texture and colour of the colonies. The protease activity increased with increase in the fermentation periods. The quantities of the protease enzyme produced by the Aspergillus flavus in the basal medium were measured using UV-Spectrophotometer and the result is shown in Table 5. The protease activity was found to be higher at day 7 than day 5 and 3 with 4.51±10.06 proteaase Unit/mL, 8.63±0.12 U/mL and 18.93±1.20 AU/mL respectively. the extracellular protease produced by Aspergillus flavus isolated from spoilt bread in Gwagwalada were not significantly different at P= 0.05 level of significance. The study demonstrated thatAspergillus flavus wasable to produce extracellular protease enzymes important in the decomposition of protein materials.
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.0INTRODUCTION1.1 Background of the studyProtease
constitutes a large and complex group of enzymes that plays an
important nutritional and regulatory role in nature. Proteases are
(physiologically) necessary for living organisms; they are ubiquitous
and found in a wide diversity of sources. Protease is the most important
industrial enzyme of interest accounting for about 60% of the total
enzyme market in the world and account for approximately 40% of ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.0INTRODUCTION1.1 Background of the studyProtease
constitutes a large and complex group of enzymes that plays an
important nutritional and regulatory role in nature. Proteases are
(physiologically) necessary for living organisms; they are ubiquitous
and found in a wide diversity of sources. Protease is the most important
industrial enzyme of interest accounting for about 60% of the total
enzyme market in the world and account for approximately 40% of ... Continue reading---
ABSRACT -- [Total Page(s) 1]
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ABSRACT -- [Total Page(s) 1]
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