An overview of the solid state fermentation in the production of fungal protease enzymes
1 Department of Biology, Shehu Shagari College of Education, Sokoto, Nigeria.
2 Department of Microbiology, Bayero University, Kano, Nigeria.
3 Department of Microbiology, Usmanu Danfodiyo University, Sokoto, Nigeria.
4 Department of Biochemistry, Usmanu Danfodiyo University, Sokoto, Nigeria.
Review Article
World Journal of Advanced Research and Reviews, 2021, 09(03), 085-089
Article DOI: 10.30574/wjarr.2021.9.3.0061
Publication history:
Received on 23 January 2021; revised on 27 February 2021; accepted on 02 March 2021
Abstract:
Enzymes are among the most important products obtained for human needs through microbial sources. A large number of industrial processes in the area of industrial, environmental and food technology utilize enzymes at some stage or another; Solid State Fermentation (SSF) holds tremendous potential for the production of enzymes, especially in those processes where the crude fermented product may be used directly as the enzyme source. Fungal proteases are used in many industrial processes for the production of foods and metabolites, production of enzymes from fungi offered many advantages which include low cost and high productivity. Hence because of the higher yielding capacity of SSF and the demand for proteases it highly imperative to search for novel microorganisms from possible environment and subject them to SSF for protease investigation to add up to the nation need of the enzymes and boast economy.
Keywords:
Proteases; Fungi; Solid State Fermentation and Substrates
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0