Protease Production by Aspergillus Niger in Solid State Fermentation Using Bambara Beans (Vigna Subterranean)

Abstract

Bambara beans, a readily available and under-utilized legume, constitute a valuable source for enzyme production. An attempt was made to study protease production by Bambara beans using Aspergillus niger on under solid-state fermentation.

 Bambara beans has proved to be efficient substrate for protease enzyme production.  To study the maximum enzyme production, the process parameters of fermentation were optimized. Maximum protease production i.e. (42U/ml) was obtained with an initial moisture content of 50% (w/w) on incubation period of 72h, the crude protease was most active at pH 12, 55 ^oC, and was stimulated by Cu²⁺ but inhibited in the presence of Zn²⁺. Starch and maltose were the best organic substrates while corn steep liquor was the best nitrogen source and pure sugars such as fructose, glucose, and sucrose could not enhance its production. The above data revealed that Bambara beans which is a cheap raw material under optimized condition of solid-state fermentation can be successfully employed for protease production by Aspergillus niger.