Fermentation, Vol. 9, Pages 819: Temperature and pH Optimization for Protease Production Fermented by Yarrowia lipolytica from Agro-Industrial Waste

Fermentation, Vol. 9, Pages 819: Temperature and pH Optimization for Protease Production Fermented by Yarrowia lipolytica from Agro-Industrial Waste

Fermentation doi: 10.3390/fermentation9090819

Authors: Juan López-Trujillo Miguel Mellado-Bosque Juan Alberto Ascacio-Valdés Lilia Arely Prado-Barragán José Antonio Hernández-Herrera Antonio Francisco Aguilera-Carbó

The use of yeasts for the production of proteases has increased in demand in recent years. Y. lipolytica has been reported as a strain with high yields of protease production. This work aimed to evaluate the impact of pH and temperature on the production of proteases using Y. lipolytica in solid-state fermentation (SSF). Soybean, canola meal, cottonseed meal, and sesame meal wastes were used as nutrient sources at seven pH levels (4, 5, 6, 7, 8, 9, 10) and five temperatures (25, 30, 35, 40, 45 °C). The waste source and optimal conditions for maximum enzyme production (EP) were obtained by Box–Benhken design. The results revealed that at pH of 7, temperature of 30 °C, and for 48 h cultivation period, canola meal showed the best EP with 188.75 U/L, followed by soybean with 117.07 U/L, cottonseed meal with 66.71 U/L, and sesame with the lowest production, reaching 88.5 U/L up to 35 °C. The temperature factor exhibited the greatest effect on protease production. The biotechnological and economic potential of canola meal in the production of enzymes is highlighted.