Production of Protease Enzyme from Wheat Straw

Protease enzyme production was studied and optimized as a first step to collect information about solid state fermenter) to produce protease enzyme. A local isolated Aspergillus niger was used for this study with constant spores feeding in every experiment at (105/g). Experiments carried out in coni...

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Autor principal:	Mohammed A. Atiya
Formato:	article
Lenguaje:	EN
Publicado:	Al-Khwarizmi College of Engineering – University of Baghdad 2008
Materias:	Fermentation Protease Straw pH Hydration Solid State Fermenter Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040
Acceso en línea:	https://doaj.org/article/5b31c1c21abd4c609071154db643a54b
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spelling	oai:doaj.org-article:5b31c1c21abd4c609071154db643a54b2021-12-02T07:14:50ZProduction of Protease Enzyme from Wheat Straw1818-1171https://doaj.org/article/5b31c1c21abd4c609071154db643a54b2008-01-01T00:00:00Zhttp://www.iasj.net/iasj?func=fulltext&aId=2294https://doaj.org/toc/1818-1171Protease enzyme production was studied and optimized as a first step to collect information about solid state fermenter) to produce protease enzyme. A local isolated Aspergillus niger was used for this study with constant spores feeding in every experiment at (105/g). Experiments carried out in conical flasks with (250 ml) containing (10 g) of wheat straw as a substrate with different conditions included temperature, pH, hydration ratio, and fermentation time, the results comprised by measuring protease activity (u). The results showed that the best activity can be obtained at (T = 32°C, t= 100 hrs, pH= 2.5 and hydration ratio is 1:3). On the other hand the results is courage to proceed to design a solid state protease fermenter from wheat straw.Mohammed A. AtiyaAl-Khwarizmi College of Engineering – University of BaghdadarticleFermentationProteaseStrawpHHydrationSolid State FermenterChemical engineeringTP155-156Engineering (General). Civil engineering (General)TA1-2040ENAl-Khawarizmi Engineering Journal, Vol 4, Iss 2, Pp 10-18 (2008)
institution	DOAJ
collection	DOAJ
language	EN
topic	Fermentation Protease Straw pH Hydration Solid State Fermenter Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040
spellingShingle	Fermentation Protease Straw pH Hydration Solid State Fermenter Chemical engineering TP155-156 Engineering (General). Civil engineering (General) TA1-2040 Mohammed A. Atiya Production of Protease Enzyme from Wheat Straw
description	Protease enzyme production was studied and optimized as a first step to collect information about solid state fermenter) to produce protease enzyme. A local isolated Aspergillus niger was used for this study with constant spores feeding in every experiment at (105/g). Experiments carried out in conical flasks with (250 ml) containing (10 g) of wheat straw as a substrate with different conditions included temperature, pH, hydration ratio, and fermentation time, the results comprised by measuring protease activity (u). The results showed that the best activity can be obtained at (T = 32°C, t= 100 hrs, pH= 2.5 and hydration ratio is 1:3). On the other hand the results is courage to proceed to design a solid state protease fermenter from wheat straw.
format	article
author	Mohammed A. Atiya
author_facet	Mohammed A. Atiya
author_sort	Mohammed A. Atiya
title	Production of Protease Enzyme from Wheat Straw
title_short	Production of Protease Enzyme from Wheat Straw
title_full	Production of Protease Enzyme from Wheat Straw
title_fullStr	Production of Protease Enzyme from Wheat Straw
title_full_unstemmed	Production of Protease Enzyme from Wheat Straw
title_sort	production of protease enzyme from wheat straw
publisher	Al-Khwarizmi College of Engineering – University of Baghdad
publishDate	2008
url	https://doaj.org/article/5b31c1c21abd4c609071154db643a54b
work_keys_str_mv	AT mohammedaatiya productionofproteaseenzymefromwheatstraw
_version_	1718399516262006784

Production of Protease Enzyme from Wheat Straw

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