Production Of Protease By Submerged Fermentation Using Rhizopus Microsporus Var Oligospous

Abstract

Production of protease via submerged fermentation using Rhizopus microsporus var oligospous was studied using shake flask cultures. After 96 h of growth on a BOD shaker revolving at 150 rpm, protease was partially purified using the isopropanol. Factors affecting the enzyme production viz incubation temperature, initial pH of the shake flask medium. and inoculum size were optimized. Protease having the maximum enzyme activity of 521.739 IU was obtained at an incubation temperature of 30oC, an initial pH of the basal medium as 5.5 and an inoculum size of to 1x10 spores ml of Tween-80. Protease deactivated at 80 oC.