Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai

Abstract

The potential production of carboxymethylcellulase (CMCase) by Aspergillus hortai in liquid state fermentation was studied. Cultural and nutritional factors affecting CMC production were also investigated in order to optimize the fermentation conditions for the maximization of production. The obtained results revealed that, the maximum CMCase production (0.23 U/ml) was achieved after 96 h in a liquid medium (PH7) inoculated with 10% v/v, at temperature 37 °C, containing (g L−1) CMC, 5.0; yeast extract, 0.1; (NH4)SO4, 0.5; KH2PO4, 10.0; MgSO4·7H2O, 0.1 and NaCl, 0.2. and the activity remained almost stable between pH 6 and 7. The highest CMCase activity (1.18 U/ml) was obtained at a lactose concentration of 5.0 g L-1.