Abstract
Proteases are hydrolytic enzymes capable of degrading proteins in small peptides and amino acids and can be isolated from plants, animals, and microorganisms. The objective of this work was to investigate the production of proteases by Lentinus crinitus (L.) Fr. 1825 DPUA 1693, using fermentation in liquid medium. The matrix culture was prepared in BDA (potato dextrose agar) medium, added with 0.5% (w/v) yeast extract. The fermentation was conducted at 30 °C, 150 rpm for eight days, using media containing different carbon and nitrogen sources in protease synthesis. In the determination of the enzymatic activity 1% azocasein (w/v) was used as the substrate. The results showed that the increased activity of L. crinitus proteases was in the medium containing glucose and gelatin. The optimal activity of these enzymes was determined at pH 5.0 at 50 °C and stability at pH 5.0 at 60 °C. Proteases were classified as metalo, serine, and cysteine proteases. This study suggests the potential use of Lentinus crinitus proteases for application in the food, pharmaceutical, and cosmetics industries.
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