Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. Among the protease enzymes, aspartic proteases are the most important groups of proteolytic enzymes which are mainly produced by plants, animals and many microorganisms to degrade large polypeptides into peptides and amino acids. Microorganisms are also mainly preferred in the production of aspartic protease since they have most of the characteristics desired for biotechnological application rather than plant protease. Aspartic proteases produced from microbial sources are widely used in pharmaceutical, protein hydrolysis, detergent, cheese-making, photographic, baking, meat, leather, food and beverage industries. Although acid protease is vital to enhance the demands of many food and other industries, there are factors affecting the production of aspartic protease. Hence, aspartic protease production using microorganisms is highly affected by various carbon and nitrogen substrates, divalent metal ions, pH, incubation temperature, time, agitation speeds, age of inoculum and density. This review highlights on the production and applications of microbial aspartic proteases.
| Published in | International Journal of Food Engineering and Technology (Volume 5, Issue 2) |
| DOI | 10.11648/j.ijfet.20210502.17 |
| Page(s) | 68-73 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Production, Aspartic Protease, Microbial Enzymes, Submerged Fermentation, Solid State Fermentation
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APA Style
Fikadu Hailemichael. (2021). Production and Industrial Application of Microbial Aspartic Protease: A Review. International Journal of Food Engineering and Technology, 5(2), 68-73. https://doi.org/10.11648/j.ijfet.20210502.17
ACS Style
Fikadu Hailemichael. Production and Industrial Application of Microbial Aspartic Protease: A Review. Int. J. Food Eng. Technol. 2021, 5(2), 68-73. doi: 10.11648/j.ijfet.20210502.17
AMA Style
Fikadu Hailemichael. Production and Industrial Application of Microbial Aspartic Protease: A Review. Int J Food Eng Technol. 2021;5(2):68-73. doi: 10.11648/j.ijfet.20210502.17
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Download@article{10.11648/j.ijfet.20210502.17,
author = {Fikadu Hailemichael},
title = {Production and Industrial Application of Microbial Aspartic Protease: A Review},
journal = {International Journal of Food Engineering and Technology},
volume = {5},
number = {2},
pages = {68-73},
doi = {10.11648/j.ijfet.20210502.17},
url = {https://doi.org/10.11648/j.ijfet.20210502.17},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20210502.17},
abstract = {Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. Among the protease enzymes, aspartic proteases are the most important groups of proteolytic enzymes which are mainly produced by plants, animals and many microorganisms to degrade large polypeptides into peptides and amino acids. Microorganisms are also mainly preferred in the production of aspartic protease since they have most of the characteristics desired for biotechnological application rather than plant protease. Aspartic proteases produced from microbial sources are widely used in pharmaceutical, protein hydrolysis, detergent, cheese-making, photographic, baking, meat, leather, food and beverage industries. Although acid protease is vital to enhance the demands of many food and other industries, there are factors affecting the production of aspartic protease. Hence, aspartic protease production using microorganisms is highly affected by various carbon and nitrogen substrates, divalent metal ions, pH, incubation temperature, time, agitation speeds, age of inoculum and density. This review highlights on the production and applications of microbial aspartic proteases.},
year = {2021}
}
TY - JOUR T1 - Production and Industrial Application of Microbial Aspartic Protease: A Review AU - Fikadu Hailemichael Y1 - 2021/12/11 PY - 2021 N1 - https://doi.org/10.11648/j.ijfet.20210502.17 DO - 10.11648/j.ijfet.20210502.17 T2 - International Journal of Food Engineering and Technology JF - International Journal of Food Engineering and Technology JO - International Journal of Food Engineering and Technology SP - 68 EP - 73 PB - Science Publishing Group SN - 2640-1584 UR - https://doi.org/10.11648/j.ijfet.20210502.17 AB - Proteases are one of the predominant groups of industrial enzymes and it represents for about 65% of the total global enzyme market. Proteases of microbial origin have great importance over plant sources because they minimize industrial production costs, increase characteristics of the desired products and widely used in biotechnological process. Among the protease enzymes, aspartic proteases are the most important groups of proteolytic enzymes which are mainly produced by plants, animals and many microorganisms to degrade large polypeptides into peptides and amino acids. Microorganisms are also mainly preferred in the production of aspartic protease since they have most of the characteristics desired for biotechnological application rather than plant protease. Aspartic proteases produced from microbial sources are widely used in pharmaceutical, protein hydrolysis, detergent, cheese-making, photographic, baking, meat, leather, food and beverage industries. Although acid protease is vital to enhance the demands of many food and other industries, there are factors affecting the production of aspartic protease. Hence, aspartic protease production using microorganisms is highly affected by various carbon and nitrogen substrates, divalent metal ions, pH, incubation temperature, time, agitation speeds, age of inoculum and density. This review highlights on the production and applications of microbial aspartic proteases. VL - 5 IS - 2 ER -
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