Optimization of Culture Conditions and Inducers for Improved Protease Production by Penicillium griseofulvum LCJ231 under Submerged Fermentation

The production of protease by Penicillium griseofulvum LCJ231 under submerged fermentation was studied with an objective to improve the production through medium optimization. Important nutritional and physical parameters were optimized for maximizing the protease production. The most suitable carbon source, nitrogen source and inducer for maximizing the protease production were studied. It was found that starch, yeast extract and casein were the suitable carbon source, nitrogen source and inducer respectively. The present study also explored the utilization of several agro-wastes as low-cost natural inducers for protease production. The addition of black gram husk as an inducer successfully enhanced the protease production (145.12 U/mL). Maximum production of the protease enzyme was found in the culture medium with initial medium pH of 8 and 2 g/L of inoculum. The results obtained in the present study demonstrate the potential use of the cheap and abundantly available black gram husk for the induction of proteases and thus offer a new approach for industrial enzyme production.