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Original Research

IJAVMS. 2011; 5(1): 43-52


Exploitation of Different Agro-residues for Acid protease Production by Rhizopus sp. in Koji Fermentation

Muhammad Irfan, Abdul Rauf, Quratualain Syed, Muhammad Nadeem, Shahjahan Baig.

Abstract
Two different strains of Rhizopus sp. i.e. R. oligosporus -M30 and R. arrhizus -M26 were employed for the production of acid protease using different agro-residues such as rice husk, rice bran, wheat bran, defatted soybean meal and sunflower meal as a sole carbon source. R. oligosporus -M30 gave maximum enzyme level with soybean meal (15.6 U/gds) while R. arrhizus -M26 with sunflower meal (13.6 U/gds) respectively. The optimal conditions for the enzyme production by R .oligosporus -M30 were initial pH of 5.5, temperature 30 oC with 10% of inoculum size for 72hr of fermentation period. When R. arrhizus -M26 was cultivated that exhibit the best enzyme production with the fermentation period of 72h, initial pH 5.0, temperature 33 oC with 5% of inoculum size

Key words: Agro-residues, acid protease, Rhizopus sp., solid state fermentation


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