Rhizopus oligosporus alkaline protease in cassava fermentation: Characterization and detergent potential

Abstract

The study addresses the investigation of a novel alkaline protease produced by a fungus involved in the fermentation of cassava and its potential application as a detergent additive. This study aims to investigate the potential of a newly discovered alkaline protease, Rhizopus oligosporus alkaline protease (ROAP), produced during cassava fermentation, as a detergent additive. The objective is to understand its characteristics, stability, and stain-removing capabilities. ROAP was partially purified using acetone precipitation. The study extensively assessed its optimal conditions, including temperature and pH, and explored the impact of inorganic salts, chemical agents, and surfactants on enzyme activity. Kinetic parameters (Vmax, Km, Kcat) were determined, along with thermal stability indicators. Cloth washing experiments using stained white cotton fabrics were conducted to evaluate stain removal efficiency. After purification, ROAP exhibited an impressive increase in specific activity. Optimal conditions for its activity were identified at 40 °C and pH 10.0. The enzyme showed varying responses to different salts, some of which did not affect its activity while others influenced it. Most notably, ROAP proved highly effective in removing stains, achieving a 94% removal rate for grease stains when used alone and an 86% efficiency when combined with Rin. This study underscores the potential of ROAP as a valuable detergent additive, especially for tackling challenging protein-based stains like blood and grease. The enzyme's stability, efficiency, and versatility in various conditions hold promise for its application in industries requiring effective stain removal, contributing to improved cleaning processes.