Effect of Temperature and Fermentation Time on Protease Production Using Decapterus macarellus Fish Waste

Noralia  Mohd Alias; Chua Gek Kee; Chew Few Ne; Noraziyah Abu Yazid; Rozaimi Abu Samah; Siti Hatijah Mortan

doi:10.55230/mabjournal.v52i4.j171

Authors

Noralia Mohd Alias Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
Chua Gek Kee Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
Chew Few Ne Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
Noraziyah Abu Yazid Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
Rozaimi Abu Samah Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia
Siti Hatijah Mortan
hatijah@umpsa.edu.my
Faculty of Chemical and Process Engineering Technology, Universiti Malaysia Pahang Al-Sultan Abdullah, Lebuh Persiaran Tun Khalil Yaakob, 26300 Kuantan, Pahang, Malaysia

Keywords:

Bacillus cereus, Decapterus macarellus, fish waste hydrolysate, protease, submerged fermentation

Abstract

The fish processing industries generate huge amounts of by-products which cause serious environmental and health problems. The environmental problems related to waste disposal can be reduced as the low cost of fish by-products contains nutrients that can enhance microbial growth and are useful for enzyme production. This research aims to investigate the effect of temperature and fermentation time on protease production from fish waste hydrolysate by using the Bacillus strain (Bacillus cereus). The pre-treatment and fish waste hydrolysate were carried out and continued with the production of protease. The effect of fermentation time was studied every 4 h for 72 h while the effect of temperature was investigated at temperatures ranging from 30 °C to 60 °C. The results showed the maximum protease production of 45.63 U/mL at 48 h of fermentation time and 44.908 ± 6.14 U/mL at a temperature of 50 °C. The current study provides insight into the effects of cultivation conditions on protease production from local fish waste industries for further optimization study to enhance protease production.

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