Study on the production of Aspergillus niger proteases using whey

Authors

  • Armando Robledo Olivo Laboratorio de Fermentaciones y Biomoléculas-Departamento de Ciencia y Tecnología de Alimentos-Universidad Autónoma Agraria Antonio Narro. Saltillo Coahuila, México. CP. 25315
  • María del Pilar Marín-Cortez Posgrado en Agricultura Protegida-Universidad Autónoma Agraria Antonio Narro. Saltillo Coahuila, México. CP. 25315.
  • Ana Verónica Charles-Rodríguez Laboratorio de Fermentaciones y Biomoléculas-Departamento de Ciencia y Tecnología de Alimentos-Universidad Autónoma Agraria Antonio Narro. Saltillo Coahuila, México. CP. 25315
  • Rosa María Rodríguez-Jasso Departamento de Investigación en Alimentos-Facultad de Química-Universidad Autónoma de Coahuila. Saltillo, Coahuila. México. CP. 25280
  • Susana González-Morales SECIHTI-Universidad Autónoma Agraria Antonio Narro. Saltillo, Coahuila, México. CP. 25315
  • Adalberto Benavides-Mendoza Departamento de Horticultura-Universidad Autónoma Agraria Antonio Narro, Saltillo, Coahuila, México. CP. 25315

DOI:

https://doi.org/10.29312/remexca.v16i30.4047

Keywords:

enzymes, fermentation, peptides, protease, proteins

Abstract

Whey is a byproduct or waste product of the dairy industry, generally of little use, with a high protein content that can induce fungal synthesis of proteolytic enzymes. This study aimed to evaluate the sustainable production of proteolytic enzymes of Aspergillus niger using whey as a substrate in liquid fermentation. Fermentation was carried out in flasks with 50 ml of whey culture medium and glucose concentrations in the Laboratory of Fermentations and Biomolecules in 2024. Fermentation was performed at 30 °C with orbital shaking at 150 rpm for 48 h. The fermentation extracts were analyzed for peptide content and protease activity. The results showed that the enzyme extract without added glucose produced the highest protease activity after 24 h. The use of this extract at a pH of 3.5 resulted in a higher release of peptides from the whey. Whey, being a complex substrate that contains sugars, proteins, fats, and minerals, can influence the growth of microorganisms and the production of enzymes. The valorization of this agro-industrial waste provides an effective and sustainable method to produce biomolecules for agri-food and agro-industrial use.

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Published

2025-10-15

How to Cite

Robledo Olivo, Armando, María del Pilar Marín-Cortez, Ana Verónica Charles-Rodríguez, Rosa María Rodríguez-Jasso, Susana González-Morales, and Adalberto Benavides-Mendoza. 2025. “Study on the Production of Aspergillus Niger Proteases Using Whey”. Revista Mexicana De Ciencias Agrícolas 16 (30). México, ME:e4047. https://doi.org/10.29312/remexca.v16i30.4047.

Issue

No. 30 (2025): Especial

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