Optimization and scale up of production of alkaline protease from Conidiobolus coronatus

• Published in: Process biochemistry (1991) Vol. 40; no. 9; pp. 3152 - 3158
• Main Authors: Laxman, R. Seeta, Sonawane, Atul P., More, Snehal V., Rao, B. Seetarama, Rele, Meenakshi V., Jogdand, Vittal V., Deshpande, Vasanti V., Rao, Mala B.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2005
• Subjects: Alkaline protease; Conidiobolus; Fermentation; Optimization; Scale up; Scale up; Conidiobolus; Fermentation; Optimization; Alkaline protease
• ISSN: 1359-5113; 1873-3298
• DOI: 10.1016/j.procbio.2005.04.005

Alkaline protease secreted by Conidiobolus coronatus has been evaluated extensively in tanneries and finds application in pre-tanning operations in leather manufacture. It is important to produce the enzyme in inexpensive and optimized media on large scale for the process to be commercially viable. The present paper describes optimization of fermentation conditions in shake flasks and scale up of production to 100 L in fermentors. The production is complete in 2–3 days comparable to bacterial fermentations. The organism utilized several carbon sources such as starch, sucrose, lactose, glucose and fructose for production. Soyabean meal at an optimum concentration of 2–3% was found to be best inducer. Diammonium hydrogen phosphate, casamino acids and Hi-media peptone gave activities comparable to yeast extract. Preservation and stabilization studies showed that glycerol conferred considerable stabilization at room temperature while ammonium sulphate precipitated enzyme at 0.9 saturation was best with stability up to 2 years even at room temperature.