Aspergillus nidulans: A Potential Resource of the Production of the Native and Heterologous Enzymes for Industrial Applications

Table 2

Factors affecting enzyme production by A. nidulans.

Factors	Description	Reference
Temperature	(i) Temperature is one of the most important fungal-dependent parameters that affect enzyme production.; (ii) A. nidulans has been reported to synthesize the maximum amount of enzyme 30–45°C.	[26, 39]
Initial pH	(i) Fungal enzyme production is pH specific, and changes in pH affect the production and stability of enzymes.; (ii) pH is easily maintained during SmF but it is difficult to control during SSF. The metabolic activities of microorganisms can change the pH of the medium during SSF. It may increase or decrease depending on the production or assimilation of organic acids, respectively.; (iii) A. nidulans can produce enzymes in acidic, neutral, and alkaline ranges of pH (3.0–10.0) (Table 1).	[1, 40]
Incubation period	(i) The shorter incubation time for maximum enzyme production minimizes the chances of contamination and reduces the production cost.; (ii) Different strains of A. nidulans have shown variation in incubation time from 1 to 11 days under SSF and SmF (Table 1).	[41, 42]
Initial moisture content (SSF)	(i) The moisture content of the substrate is another important parameter during SSF.; (ii) Different microorganisms have a specific requirement in terms of moisture availability for their optimum growth and maximum enzyme production.; (iii) A. nidulans is found to produce the maximum enzyme yield at initial moisture of 60–80%.	[43]