Optimization of Liquid Culture Conditions of Protease from Mucor by Box-Behnken Design

The nutritional parameters of protease, which is isolated from mao-tofu and identified as Mucor spp, were studied by response surface methodology (RSM). Glucose, soybean protein and KH₂PO₄ were analyzed by Box-Behnken design for optimizing their concentrations in the medium and the effect of their mutual interaction on protease activity. Glucose and soybean protein were found in influencing the protease activity highly significant. Glucose and soybean protein also showed an effect on the protease activity in interaction with other variables. The optima values of the parameters obtained through RSM, 0.72% glucose, 2.58% soybean protein and 0.1% KH₂PO₄ were applied. Actual value of verifiable experimentation was that the protease activity was 184.42±0.54 U/L at the optima conditions.