Medium Optimization for Acid protease production from Aspergillus sps under Solid state fermentation and mathematical modelling of protease activity

Present study reports the production and optimization of process and nutritional parameters for extracellular acid protease from new isolate Aspergillus sps under solid state fermentation and modelling of protease activity for a set of process parameters. On the economic feasibility of fermentation, wheat rawa was selected as the main solid substrate for protease enzyme production. The optimal values of factors influencing the production were found to be moisture content 60% (v/w), incubation temperature 32±20C , inoculum level 10% (v/w), incubation period 5 days and pH 5.0. The nutritional variables such as fructose and chickpea meal enhanced the protease enzyme production. The cost of fermentation was reduced by the replacement of optimized carbon source (fructose) with vegetable waste, potato peel. Linear polynomial models were developed expressing the relationship between acid protease activity and various fermentation factors. This was the first report on the design of batch fermentation media for production and optimization of acid protease in Aspergillus sps on wheat rawa as basal medium. Key words: Aspergillus sps, acid protease, media optimization, economy, polynomial model.