THE Cheese whey as a sustainable substrate for protease production by Aspergillus sp. UCP 1290

Soro de queijo como substrato sustentável para produção de protease por Aspergillus sp. UCP 1290

Authors

Keywords:

co-products, alternative materials, waste, appreciation, environment

Abstract

The objective of this study was to evaluate protease production by submerged fermentation of Aspergillus spp. by using cheese whey as the sole substrate. Initially, six Aspergillus spp. isolates were screened for protease production in a conventional medium containing gelatin and an alternative whey-based medium. A 23 factorial design was used to evaluate the main effects and interactions of the variables (i.e., whey concentration, temperature, and medium pH) on protease production. Aspergillus sp. UCP 1290 was selected for its higher proteolytic activity, which reached 28.75 U/mL in the conventional medium and 37.33 U/mL in the whey medium. The highest protease production, 129.80 U/mL, by Aspergillus sp. UCP 1290 was obtained at 20% whey concentration, pH 8.0, and temperature 32 °C under submerged fermentation at 150 rpm for 96 hours. Temperature and whey concentration were the most significant independent variables for enzyme production. Proteolytic activity was enhanced by the interaction between a low concentration of cheese whey and a higher temperature. The enzyme exhibited maximum catalytic activity at 60 °C and pH 7.0, classifying it as a neutral protease. Results have shown Aspergillus sp. UCP 1290 is an effective producer of protease using cheese whey as the sole substrate as well as the produced enzyme has potential applications in industrial processes.

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Author Biographies

Jaqueline dos Santos Marinho, Catholic University of Pernambuco, Recife, Pernambuco, Brazil

Mestre em Desenvolvimento de Processos Ambientais pela Universidade Católica de Pernambuco; Graduada em Engenharia Civil pela UNINASSAU; Graduada em Engenharia Ambiental e Sanitária pela UNINASSAU.  

Galba Maria de Campos Takaki, Catholic University of Pernambuco, Recife, Pernambuco, Brazil

Graduação em Farmácia-Bioquímica. pela Universidade Federal de Pernambuco (1965), mestrado em Microbiologia e Imunologia pela Universidade Federal de São Paulo (1978) e doutorado em Microbiologia e Imunologia pela Universidade Federal de São Paulo/ Newcastle upon Tyne, Inglaterra(1984) e Pós-doutorado em Bacteriologia e Biotecnologia pela Faculté de Pharmacie, Montpellier e Grénoble, França, pelo Programa Capes/Cofecub-UFPE. Pesquisadora Research Center for Microbial Toxicoses, Chiba, Japão (2000). 

Luciana Franco, Universidade Federal Rural de Pernambuco, Recife, Pernambuco, Brasil

Possui Graduação em Medicina Veterinária pela Universidade Federal Rural de Pernambuco, Mestrado em Bioquímica e Fisiologia pela Universidade Federal de Pernambuco e Doutorado em Biologia de Fungos pela Universidade Federal de Pernambuco. Atualmente é Professora Associada da Universidade Federal Rural de Pernambuco no Departamento de Biologia e Membro efetivo do Programa de Mestrado Profissional em Saúde Única do Departamento de Medicina Veterinária da UFRPE

Marcos Antonio Barbosa de Lima, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil

Graduação em Ciências Biomédicas pela Universidade Federal de Pernambuco, Mestrado e Doutorado em Biologia de Fungos pela Universidade Federal de Pernambuco e Pós-Doutorado em Microbiologia Aplicada pela Universidade do Porto, Portugal em parceria com a Escola Superior de Biotecnologia da Universidade Católica Portuguesa. Atualmente professor Associado da Universidade Federal Rural de Pernambuco, lotado no Departamento de Biologia onde coordeno o Laboratório de Microbiologia Agrícola e Ambiental (LAMAA).

Carlos Alberto Alves da Silva, Catholic University of Pernambuco, Recife, Pernambuco, Brazil

Graduação em Engenharia Química, pela Universidade Católica de Pernambuco (1988), Mestrado em Ciências Farmacêuticas, pela Universidade Federal de Pernambuco (1992), Doutorado em Biotecnologia, pela Universidade Técnica de Lisboa - Instituto Superior Técnico (1998) e Pós Doutorado no Instituto de Química de Sarriá - Universidade Ramon Llull, Barcelona, Espanha (2007-2008). Atualmente é Professor Adjunto IV e leciona nos Cursos das Engenharias Ambiental e Química, Licenciatura em Química, e Pesquisador Efetivo do Núcleo de Pesquisas em Ciências Ambientais e Biotecnologia (NPCIAMB), Universidade Católica de Pernambuco. Na pós graduação, é Professor Permanente do Mestrado em Desenvolvimento de Processos Ambientais (MDPA), também na Universidade Católica de Pernambuco.

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Published

2025-04-26

How to Cite

dos Santos Marinho, J., de Campos Takaki, G. M., de Oliveira Franco, L., Barbosa de Lima, M. A., & Alves da Silva, C. A. (2025). THE Cheese whey as a sustainable substrate for protease production by Aspergillus sp. UCP 1290: Soro de queijo como substrato sustentável para produção de protease por Aspergillus sp. UCP 1290. Geama Journal - Environmental Sciences, 11(1), 12–17. Retrieved from https://www.journals.ufrpe.br/index.php/geama/article/view/7208

Issue

Vol. 11 No. 1 (2025): Revista GEAMA

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ARTIGOS

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