Production of protease from aspergillus Niger and mucor mucedo under submerged and solid state fermentation

Fungal strains were isolated from oil cakes and were screened for protease production on casein agar plate. Organisms capable of casein hydrolysis were selected and enzyme assay was carried out. Organisms with maximum enzyme activity were selected for further studies. Aspergillus niger and Mucor mucedo were used for the present investigation. Optimization of parameters such as pH and substrate concentration was carried out for production of protease. A pH of 5 was found optimal for maximal enzyme production. Casein at 10% concentration showed significant increase in protease activity. Effect of UV mutagenesis on protease production was also studied. For experiments on solid state fermentation several agro wastes (cotton seed oil cake, wheat bran and soya bean) were used as substrates. Among the substrates tested, cotton seed oil cake was the best for production of protease in Aspergillus niger. However, in Mucor mucedo more enzymes were produced when soya bean meal was used as substrate.