Optimization of Neutral Protease Production from Aspergillus flavus Isolated from Liuyang Douchi
LIU Qianqian
QIN Yeyou
HU Jialiang
LIU Yang
LI Pao
JIANG Liwen
Abstract：Non-aflatoxigenic Aspergillus flavus is a common fermentation microorganism in traditional fermented foods.In present study,single-factor experiments and response surface methodology(RSM)were employed to optimize the conditions for neutral protease production by non-aflatoxigenic A.flavus isolated from Liuyang Douchi.The results indicated that the amount of soybean meal added,the ratio of liquid to solid,and the inoculation volume exerted significant influence on the enzyme activity of neutral protease produced by A.flavus.The optimal fermentation conditions for neutral protease production by A.flavus CGMCC 40650 were a soybean meal addition of 30%,a liquid-to-solid ratio of 1.0∶1(mL/g),an inoculation volume of 1.5%,a fermentation duration of 5 d,and a fermentation temperature of 28℃.Under these conditions,the neutral protease activity attained a level of(4 306.53±180.29)U/g,representing a 1.47 fold increase compared to the pre-optimization level.
Keywords：Non-aflatoxigenic Aspergillus flavusneutral proteaseresponse surface methodologyLiuyang Douchi
Publication Date：2025-05-31
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 43-47,53 )