ISOLATION, SELECTION AND IDENTIFICATION OF Aspergilus oryzae FROM TRADITIONAL FERMENTED FOODS PRODUCING HIGH SALT TOLERANT NEUTRAL PROTEASE

Ngày nhận bài: 14-08-2017

Ngày duyệt đăng: 18-09-2017

Ngày xuất bản: 06-08-2025

DOI: https://doi.org/10.31817/tckhnnvn.2017.15.9.

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Số: Tập 15 Số 9 (2017)

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KỸ THUẬT VÀ CÔNG NGHỆ

Cách trích dẫn:

Lan, V., & Anh, N. (2025). ISOLATION, SELECTION AND IDENTIFICATION OF Aspergilus oryzae FROM TRADITIONAL FERMENTED FOODS PRODUCING HIGH SALT TOLERANT NEUTRAL PROTEASE . Tạp Chí Khoa học Nông nghiệp Việt Nam, 15(9), 1213–1220. https://doi.org/10.31817/tckhnnvn.2017.15.9.

ISOLATION, SELECTION AND IDENTIFICATION OF Aspergilus oryzae FROM TRADITIONAL FERMENTED FOODS PRODUCING HIGH SALT TOLERANT NEUTRAL PROTEASE

Vu Thi Lan (*) 1, 2 , Nguyen Hoang Anh 1, 2

  • Tác giả liên hệ: [email protected]
  • 1 Master student K24CNTPF, Faculty of Food science and Technology, Vietnam National University of Agriculture
  • 2 Faculty of Food Science and Technology, Vietnam National University of Agriculture

    • Từ khóa

    Aspergillus oryzae, protease activity, salt tolerance

    Tóm tắt


    This study aimed to isolate, select, and identify Aspergillus oryzae producing high salt tolerant neutral protease from traditional fermented foods which could potentially be used for food fermentation and other relevant applications under the high salt conditions. Twelve of 23 isolates were primarily assumed to be Aspergillus oryae by morphological observation. Of which, TB1 from soy sauce revealed the highest protease activity with 49.26 U/l, corresponding to a 17mm diameter clear zone on a BCG casein agar plate, and was identified using molecular biology methods and named Aspergillus oryzae TB1. Protease activity of this strain was highly active in the pH range of 5.0 - 8.0 and was optimal at pH 7.0. The enzyme activity remained 70% after 8 hours of incubation at pH 7.0 and 37oC.The protease activity of TB1 was reduced when the sodium chloride concentration increased from 0% to 16%, and relative activity was 51.8% at 16% NaCl. In the salt tolerance test, the results indicated that the protease tolerated 16% NaCl and residual activity was 49.2% after 9 hours of incubation at 37oC.

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