Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization

Table 1

Properties of proteases produced by different microorganisms cultivated under SSF.

Microorganism	Substrate	Protease activity	MW (kDa)	pH	Temp. (°C)	Reference
A. oryzae MTCC 5341	Wheat bran	8.3×10^5 U/g*	47	3-4	55	[26]
Rhizopus  oligosporus	Rice bran	20.7 U/g	—	2	60	[23]
A. fumigatus	Fish flour	273 U/mL	88	7	60	[27]
A. oryzae NRRL 1808	Wheat bran	31.2 U/g	—	—	—	[7]
Penicillium sp.	Soybean cake	43 U/mL	—	6.5	45	[28]
A. flavus	Wheat bran	6.6 U/mL	—	7.5 and 9.5	—	[29]
A. parasiticus	Wheat bran	—	23	8	40	[30]
A. oryzae CCBP 001	Canola cake	371 U/g	31–200	7	—	This work

∗A different activity assay was used.