EFFECT OF pH, TEMPERATURE AND PROTEIN AND CARBOHYDRATES SOURCE IN PROTEASE PRODUCTION BY Yarrowia lipolytica IN SOLID CULTURE

In recent years the interest in the use of fungi and yeast for prose se production in solid culture has increased. Yarrowia lipolytica is non-pathogenic yeast reported as excellent strain for protease production. The aim of this work was to determine the effect of pH, temperature and source of protein and carbohydrates on protease production by Y. lipolytica in solid culture. Fish flour (FF) and soybean meal (SM) were tested as protein and carbohydrates source at three levels of pH (5, 7 y 9) and temperature (40, 45 and 50 degrees C) for protease production by Y. lipolytica. Optimal conditions and substrate source for maximal enzymatic production were defined by statistical analysis The pH value exhibited the greatest effect on protease production, maximal protease activity (105 UI/mL) was reached when using SM as protein and carbon source at pH 7, 45 degrees C after 24 h-culture. Process time was reduced around 83 % from similar research reports. Soybean meal is an excellent low cost substrate for proteases production by Y lipolytica.