Use of a Sequential Fermentation Method for the Production of Aspergillus tamarii URM4634 Protease and a Kinetic/Thermodynamic Study of the Enzyme

Microbial proteases are commonly produced by submerged (SmF) or solid-state fermentation (SSF), whose combination results in an unconventional method, called sequential (SF), which has already been used only to produce cellulolytic enzymes. In this context, the aim of present study was development a novel SF method for protease production using wheat bran as substrate. Moreover, kinetic and thermodynamic parameters azocasein hydrolysis were estimated, thus providing greater understanding catalytic reaction. SF, approximately 9-fold increase activity observed compared conventional SmF method. Optimization glucose concentration medium volume statistical means allowed us achieve maximum 180.17 U mL−1. The obtained enzyme had optimum pH temperature 7.0 50 °C, respectively. Kinetic highlighted that such neutral is satisfactorily thermostable at many applications food industry. suggested not could be promising alternative proteases, but also it adapted several other